[Objectives] To extract the flavonoids from leaves of Coix lacryma-jobi L. [Methods] Ethanol extraction method was adopted,spectrophotometry was used,and single factor experiment and orthogonal experiment were carried...[Objectives] To extract the flavonoids from leaves of Coix lacryma-jobi L. [Methods] Ethanol extraction method was adopted,spectrophotometry was used,and single factor experiment and orthogonal experiment were carried out to study the effects of ethanol percentage,extraction temperature,solid-to-liquid ratio and extraction time on the extraction of total flavonoids from leaves of C. lacryma-jobi L.[Results] The order of 4 factors influencing the extraction of flavonoids from leaves of C. lacryma-jobi L. was: solid-to-liquid ratio > extraction time > ethanol percentage > extraction temperature. When the extraction temperature was 70℃,the extraction time was 1. 5 h and the solid-liquid ratio was 1: 10,the ethanol percentage was 60%,the extraction effect was the best,extraction of flavonoids was 0. 107 5 mg/m L.[Conclusions] This study is expected to provide a theoretical basis for further development and utilization of C. lacryma-jobi L.展开更多
[Objectives]This study was conducted to screen best process parameters for making Foshou yam and honey can.[Methods]The Foshou yam produced from Wuxue was used as a raw material to prepare Foshou yam and honey nutriti...[Objectives]This study was conducted to screen best process parameters for making Foshou yam and honey can.[Methods]The Foshou yam produced from Wuxue was used as a raw material to prepare Foshou yam and honey nutritional can by combining Foshou yam with honey through screening,pre-cooking,filling,exhausting,cooling and other technical processes.The optimum technology parameter of Foshou yam and honey nutritional can was studied through single factor tests and response surface optimization.[Results]The optimum technical parameters of Foshou yam and honey nutritional can were citric acid concentration 0.1%,amount of edible salt 0.1%,cooking time 14 min and honey concentration 26%.Under these conditions,the final sensory score was 90.20.The prepared can was not only rich in nutrition,but also had good flavor and taste.[Conclusions]This study provides reference for the development and utilization of Foshou yam and the research and development of functional food.展开更多
基金Supported by Project of National Natural Science Foundation(81360684)Natural Science Foundation Project of Guangxi(2011GXNSFA018046)+3 种基金the 12th Five-Year TCM Key Discipline Chinese Medicine Chemistry Construction Program of State Administration of Traditional Chinese Medicine(Guo Zhong Yi Yao Ren Jiao Fa[2012]32)Key Discipline Chinese Medicine Chemistry Construction Program of Guangxi(Gui Jiao Ke Yan[2013]16)Program of Key Laboratory of Guangxi Universities on National Medicine in Youjiang River Basin(Gui Jiao Ke Yan[2014]14)Student’s Platform for Innovation and Entrepreneurship Training Program of Guangxi in 2015(201510599026)
文摘[Objectives] To extract the flavonoids from leaves of Coix lacryma-jobi L. [Methods] Ethanol extraction method was adopted,spectrophotometry was used,and single factor experiment and orthogonal experiment were carried out to study the effects of ethanol percentage,extraction temperature,solid-to-liquid ratio and extraction time on the extraction of total flavonoids from leaves of C. lacryma-jobi L.[Results] The order of 4 factors influencing the extraction of flavonoids from leaves of C. lacryma-jobi L. was: solid-to-liquid ratio > extraction time > ethanol percentage > extraction temperature. When the extraction temperature was 70℃,the extraction time was 1. 5 h and the solid-liquid ratio was 1: 10,the ethanol percentage was 60%,the extraction effect was the best,extraction of flavonoids was 0. 107 5 mg/m L.[Conclusions] This study is expected to provide a theoretical basis for further development and utilization of C. lacryma-jobi L.
基金2018 Undergraduate Innovation and Entrepreneurship Training Program of Huanggang Normal University(201810514045)High-level Cultivation Project of Huanggang Normal University(201816703)。
文摘[Objectives]This study was conducted to screen best process parameters for making Foshou yam and honey can.[Methods]The Foshou yam produced from Wuxue was used as a raw material to prepare Foshou yam and honey nutritional can by combining Foshou yam with honey through screening,pre-cooking,filling,exhausting,cooling and other technical processes.The optimum technology parameter of Foshou yam and honey nutritional can was studied through single factor tests and response surface optimization.[Results]The optimum technical parameters of Foshou yam and honey nutritional can were citric acid concentration 0.1%,amount of edible salt 0.1%,cooking time 14 min and honey concentration 26%.Under these conditions,the final sensory score was 90.20.The prepared can was not only rich in nutrition,but also had good flavor and taste.[Conclusions]This study provides reference for the development and utilization of Foshou yam and the research and development of functional food.
