摘要
采用超声波辅助提取技术,以蒸馏水为提取剂,采用正交试验法提取苦菜中黄酮类物质,得到最佳提取工艺条件为:料液比为1∶50(g/m L),超声时间40 min,超声温度为70℃,超声功率为500 W。影响提取得率的各因素大小顺序为:料液比>超声时间>超声温度>超声功率。
The extraction technology of flavonoids from Sonchus oleraceus L. by ultrasonic method with water as the mediumz was studied by using an orthogonal experiment. As a result , the best craft conditions are：the ratio of material to alcohol-water was 1∶50, the extraction time was 40 min, the extraction temperature was 70℃and the ultrasonic power was 500 W. The successive order of different effect factors was the ratio of material to alcohol-water〉extraction time〉extraction temperature〉ultrasonic power.
出处
《食品研究与开发》
CAS
北大核心
2014年第24期63-65,共3页
Food Research and Development
关键词
苦菜
超声波
水
黄酮类物质
Sonchus oleraceus L.
ultrasonic method
water
flavonoids
