摘要
通过对乙醇体积分数、料液比、超声波时间、温度等单因素试验及正交试验,验证了超声波及热作用对女贞子中黄酮的辅助提取效果,确定了最佳处理条件为:乙醇体积分数50%,料液比1∶50(g/mL),超声波时间40 min,温度70℃,在此条件下,黄酮提取率可达16.61%。
Based on the single factor test and orthogonal test for the ethanol concentration, solid-liquid ratio, ultrasonic time and ultrasonic temperature, the assisted effects of ultrasound and hot on extraction of Flavonoids from fructus ligustri lucidi were verified. The optimal processing conditions were determined：volume fraction of ethanol 50%, material liquid ratio 1∶50 （g/mL）, ultrasonic time 40 min, temperature 70℃. On this condition, the extraction rate of Flavonoids can reach to 16.61%.
出处
《食品研究与开发》
CAS
北大核心
2014年第14期37-39,共3页
Food Research and Development
基金
许昌学院优秀青年骨干教师资助项目
许昌学院科研基金(2013063)
关键词
女贞子
黄酮
超声波
热提取
Fructus ligustri lucidi
flavonoids
ultrasonic
hot extraction
