摘要
研究了超声-微波协同萃取新疆蔷薇果中黄酮类物质的工艺条件。结果表明:最佳工艺条件为用65%乙醇在70℃功率为200W的条件下萃取20min,料液比为1:10,总黄酮提取率为88.72mg/g。
Ultrasound-microwave synergistic extraction was used to study on the extraction of fiavonoids from rose hips.The results showed that the optimum conditions were as follows： ethanol concentration 65%, extraction time 20min,solid to liquid ratio 1：10, power 200W, extraction temperature 70℃ and finally the extraction rate of total flavones was 88.72mg/g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第6期221-222,225,共3页
Science and Technology of Food Industry
基金
教育部新世纪优秀人才支持计划(NCET06-0917)
新疆高校科研计划创新研究群体基金项目(XJEDU2005G07)
关键词
蔷薇果
超声-微波协同萃取
黄酮
rose hips
ultrasound- microwave synergistic extraction
flavonoids
