摘要
本文以陈皮总黄酮提取量为考察指标,通过单因素实验考察了纤维素酶、提取液浓度、料液比、温度、提取时间在陈皮总黄酮提取工艺中的影响。结果表明其最佳提取工艺为:在90℃下用50%乙醇料液比为1∶10时搅拌提取1.5 h。
With the total flavonoids as indexes a method of extraction total flavonoids from citrus. The effect on extraction total flavonoids from citrus of cellualase, extraction concentration, solid-liquid ratio, temperature and extraction time through single factor experiment. The results are as follows： Agitation extraction 1.5 h at 90℃ and 1 ： 10 solid-liquid ratio by 50 % ethanol is the best .
出处
《广东化工》
CAS
2017年第14期117-118,共2页
Guangdong Chemical Industry
关键词
陈皮黄酮
提取
发酵法
flavonoids from orange peel： extraction： fermentation
