摘要
采用有机溶剂浸提法与超声波提取法对白花败酱中单宁的提取工艺进行了比较研究,通过单因素及正交实验优化了提取工艺条件。结果表明:超声波提取法提取率较高,且耗时少。当超声功率为80W、料液比为1∶60(w/v)、提取时间为60min时具有最大提取率4.648%。
The extraction process of tannin from Patrinia villosa Juss was studied through methods of organic solvent extraction and ultrasonic extraction. Extraction technology was optimized by single factor and orthogonal tests. Results showed that the ultrasonic extraction had higher extraction rate,and consumed less time. When the ultrasonic power was 80W,the ratio of material to solution was 1∶60（w/v） and the extraction time was 60mins,the maximum extraction ratio was 4.684%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第8期218-222,共5页
Science and Technology of Food Industry
基金
国家高技术研究发展计划863项目(2011AA100804)
浙江省自然科学基金(Y3100322)
关键词
白花败酱
单宁
提取
Patrinia villosa Juss
tannin
extraction
