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