摘要
通过单因素实验和正交试验,考察不同因素如提取剂浓度、提取温度、提取时间、料液比等对雪菊中抗氧化成分提取效果的影响,确定最佳提取工艺条件。结果表明:在超声提取工艺下,影响提取效果的主次因素为料液比>提取温度>提取溶剂>提取时间,最佳提取工艺条件为料液比1∶8、提取温度65℃、提取溶剂70%乙醇、提取时间3.5h。
The influences of extract conditions, such as extractant concentration, the extraction temperature, time and ratio on the extraction effect of antioxidant in chrysanthemum, were studied by single factor test and orthogonal test. Then the optimal extract process was determined. The results showed that under the ultrasonic extraction process, the primary and secondary factors of the affecting factors on extraction were as follows： the ratio for material and liquid 〉 extraction temperature 〉 extraction solvent 〉 extraction time. The best extract conditions were identified that the solid -liquid ratio, extraction temperature, extraction solvent, and time were identified that the solid-liquid ratio, extraction temperature, extraction solvent, and time were 1 ： 8, 65 ℃ ,70% ethanol and 3.5 h respectively.
出处
《江苏调味副食品》
2016年第1期23-26,40,共5页
Jiangsu Condiment and Subsidiary Food
基金
江苏省高等职业院校高级访问工程师计划资助项目(2014FG033)
江苏省高校青蓝工程
江苏经贸职业技术学院重大课题资助项目(JSJM15005)
关键词
雪菊
抗氧化
提取
DPPH·
chrysanthemum
antioxidant
extraction
DPPH·
