摘要
以苦荞麸皮为原料,研究了超声波萃取苦荞麸皮中的黄酮时各因素对总黄酮提取率的影响,影响次序为超声时间>乙醇体积分数>料液比,超声波提取苦荞麸皮黄酮的较优组合为乙醇体积分数70%,超声时间40min,料液比为1:40,在最佳条件下黄酮提取率为89.19%。
With the tartary buckwheat brans as material,the effect of extraction ratio of total flavonoids in tartary buckwheat brans.The effect order was ultrasonic time alcohol concentrate ratio of solid to solvent.The optimal conditions for the extracting flavonoids from tartary buckwheat brans by ultrasonic were 70% alcohol,ultrasonic time 40 min and ratios of solid to solvent of 1：40,extraction ratio was 89.19%.
出处
《食品科技》
CAS
北大核心
2011年第6期251-254,共4页
Food Science and Technology
关键词
超声萃取
荞麦麸皮
总黄酮
ultrasonic extraction
tartary buckwheat
total flavonoids
