摘要
采用超声波辅助法对花生壳中黄酮进行提取,研究了料液比、提取功率、提取温度及提取时间对花生壳中黄酮提取率的影响.通过单因素实验和正交试验确定了花生壳黄酮的优化提取工艺:料液比为1∶30,提取功率为100 W,35℃下浸提40 min,在此工艺下提取的花生壳中黄酮的质量分数为3.458%.
The effects of sample-liquid ratio, extraction temperature, extraction time, and extraction power on the yield of flavanone from peanut shell were investigated using the single factor experiment and orthogonal test. The optimum technology condition for ultrasonic assisted extraction of flavanone from pea- nut shell was deter mined as followed ： the ratio of sample to solvent 1 ： 30, extraction temperature 35 ℃ , extraction time 40 min, and extraction power 100 W. The extraction yield of flavanone from peanut shell was 3. 458% under the optimum condition.
出处
《食品科学技术学报》
CAS
2014年第6期42-45,65,共5页
Journal of Food Science and Technology
基金
公益性行业(农业)科研专项经费资助项目(201303072)
国家自然科学基金青年科学基金项目(31301590)
江西省农业科学院博士启动基金项目(2013CBS002)
关键词
超声波提取
花生壳
黄酮
ultrasonic assisted extraction
peanut shell
flavanone
