摘要
在超声辅助下提取红枣中的芦丁,以芦丁提取率为评价指标考察了超声提取温度、提取时间和料液比等因素对芦丁得率的影响。正交试验结果表明最佳提取工艺:用体积分数95%的乙醇为溶剂时,超声提取温度60℃,时间20 min,料液比1:20时,得率最高24.2%。
Ultrasonic-assisted method was adopted to extract rutin from Zizyphus jujube, the effects of ultrasonic treatment temperature, time and solid to liquid ratio on the yield ofrutin were studied. According to orthogonal tests, the optimum extraction condition was as follows: volume fraction of ethanol 80%, extraction temperature 60 ℃, ultrasonic treatment time 40 min, solid to liquid ratio 1:20 (g/g), under which the yield ofrutin was 24.2%.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期115-117,共3页
Modern Food Science and Technology
基金
河南省教育厅自然科学基金项目(2011B150042)
关键词
超声法
红枣
芦丁
提取工艺
ultrasonic method
Zizyphusjujube
rutin
extracting technology