摘要
用碱提酸沉淀法对核桃青皮中胡桃醌的提取进行了研究。测定了胡桃醌pKa值,确定了提取胡桃醌的最佳工艺条件为溶液pH10、提取温度50℃、提取时间40 min,此条件下胡桃醌的提取率为52%,胡桃醌含量为0.062%。
Research on extraction juglone in GPJ (green peel of juglans) by alkali acid precipitation. Determined juglone pKa and the optimum technological conditions of extraction juglone: Solution pH=10, extraction temperature 50 ℃, extraction time 40 min; under this condition, the juglone extraction rate is 52%, juglone content is 0.062%.
出处
《食品科技》
CAS
北大核心
2014年第3期173-175,共3页
Food Science and Technology
关键词
碱提酸沉淀法
核桃青皮
胡桃醌
alkali acid precipitation
walnut green husk
juglone