摘要
探讨了影响超声波法提取绿豆中黄酮类化合物的主要因素,采用单因素实验及正交试验法确定最佳提取工艺,试验结果表明:料液比1∶5,超声时间12min,超声功率400W,绿豆的浸泡时间为3h,此时黄酮的总提取率可达1.487%。为绿豆的综合利用及功能性食品的深入研究提供了一定的参考。
The main factors affecting the ultrasonic extraction of flavonoids from mung bean were discussed. By singlefactor and orthogonal tests, the optimal extraction technology was determined. The results showed that, under the conditions of solid-liquid ratio 1 ： 5, ultrasonic treatment time 12rnin, ultrasonic power 400W and soaking time 3h, the extraction rate of flavonoids reached 1.487%. Through the experiments, some references can be provided for the comprehensive utilization of mung bean and the intensive study on functional food
出处
《饮料工业》
2013年第8期5-8,共4页
Beverage Industry
关键词
绿豆
黄酮
超声波
Mung Bean
Flavonoids
Ultrasonic Extraction
