摘要
本文研究了实验室模拟动态逆流法提取竹叶黄酮,比较了一般浸润、真空微波、挤压和真空微波与挤压组合4种预处理方法对竹叶黄酮提取率的影响。实验结果表明,4种预处理方法,竹叶黄酮提取率由高到低的顺序为:真空微波+挤压>微波>挤压>一般浸润。其中真空微波+挤压预处理与一般的浸润处理相比竹叶黄酮的提取得率高出了约15%左右。
In this paper, the extraction of flavonoids from bamboo by continuous counter-current was studied. The effects of four pretreatment methods： wetting, vacuum microwave radiation, extrusion and combined vacuum microwave radiation with extrusion on extraction rate of bamboo flavonoids were studied and compared. The experiment results showed that the combined vacuum microwave radiation with extrusion had resulted in the highest extraction rate, i.e. 15%, and following were vacuum microwave radiation, extrusion and infiltration.
出处
《包装与食品机械》
CAS
2009年第4期25-29,共5页
Packaging and Food Machinery
关键词
动态逆流提取
真空微波辐射
挤压
黄酮
竹叶
counter-current extraction
vacuum-microwave radiation
extrusion
flavonoids
bamboo
