摘要
本文对微波提取紫苏叶中酚类成分的最佳工艺进行探讨,研究结果表明40%乙醇、微波时间为120s、微波功率为100W和料液比为1:40的条件下进行提取效果较好,其提取率为15.63±0.09mg/g(干重)。目前鲜见有关用传统方法提取紫苏所得的酚类成分提取率报道,根据已知文献,用传统方法提取所得的酚类成分提取率远比用微波提取方法低。
Polyphenolics were extracted from Perilla by microwave-assisted extraction. The best extraction conditions were as follows： ethanol 40%, extraction time 120 s, microwave power 100 W and material-water ratio 1：40. Under these optimum conditions, the extraction rate reached 15.63：L0.09 mg/g （DW）, which was higher than that by traditional extraction method.
出处
《现代食品科技》
EI
CAS
2010年第5期515-518,共4页
Modern Food Science and Technology
关键词
紫苏叶
微波提取
酚类物质
抗氧化活性
perilla
microwave-assisted extraction
polyphenolics
anti-oxidant activity
