| 正交优化微波辅助提取枸杞中总黄酮的工艺研究 |
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| 引用本文： | 杨鹏,巨敏,朱沛沛,刘军海.正交优化微波辅助提取枸杞中总黄酮的工艺研究[J].食品工业,2012(1):28-30. |
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| 作者姓名： | 杨鹏 巨敏 朱沛沛 刘军海 |
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| 作者单位： | 陕西理工学院化学与环境科学学院 |
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| 摘 要： | 以枸杞为原料,采用微波辅助提取枸杞中总黄酮,在单因素试验基础上,通过正交试验对工艺条件进行了优化,结果表明,最佳提取条件为:乙醇浓度为70%、微波温度为70℃、微波时间为120 s、液料比为16︰1(mL/g)、微波功率300 W,在此条件下的总黄酮提取率为18.964 5 mg/g。
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| 关 键 词： | 枸杞 总黄酮 微波辅助 提取 |
Study on the Microwave-assisted Extraction of Flavone from Wolfberry |
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| Yang Peng,Jü Min,Zhu Pei-pei,Liu Jun-hai.Study on the Microwave-assisted Extraction of Flavone from Wolfberry[J].The Food Industry,2012(1):28-30. |
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| Authors: | Yang Peng Jü Min Zhu Pei-pei Liu Jun-hai |
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| Affiliation: | School of Chemical & Environmental Sciences,Shaanxi University of Technology(Hanzhong 723001) |
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| Abstract: | The microwave-assisted extraction conditions of flavone from the wolfberry were studied through the orthogonal test based on the single factor experiment.The results showed that the optimum conditions were as follows: concentration of ethanol 70%,microwave temperature 70 ℃,microwave time 120 s,ratio of liquid to material 16︰1,microwave power 300 W,the extraction rate can reach to 18.964 5 mg/g. |
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| Keywords: | wolfberry flavone microwave-assisted extraction |
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