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番石榴中总黄酮的微波萃取工艺研究
引用本文:徐金瑞,张名位,张瑞芬,张文芬.番石榴中总黄酮的微波萃取工艺研究[J].现代食品科技,2008,24(7):674-677.
作者姓名:徐金瑞  张名位  张瑞芬  张文芬
作者单位:1. 广东药学院公共卫生学院,广东,广州,510310
2. 广东省农业科学院生物技术研究所农业部功能食品重点开放实验室,广东,广州,510640
基金项目:广东药学院校科研和教改项目
摘    要:采用微波萃取法研究番石榴中总黄酮的提取工艺.比较了微波功率、微波时间、料液比、提取剂乙醇浓度对番石榴黄酮含量及其抗氧化能力的影响,并以微波功率、微波时间、料液比为考察因素,采用正交试验,确定了番石榴中总黄酮微波萃取的最佳工艺参数,即微波功率300W,时间15min,料液比1:40,乙醇浓度50%.在上述提取条件下,番石榴干粉中总黄酮含量可达55.56mg/g.

关 键 词:番石榴  微波  总黄酮  抗氧化能力  最佳工艺
收稿时间:2008/3/7 0:00:00

Microwave Extraction of Total Flavones from Guava
XU Jin-rui,ZHANG Ming-wei,ZHANG Rui-fen,ZHANG Wen-fen.Microwave Extraction of Total Flavones from Guava[J].Modern Food Science & Technology,2008,24(7):674-677.
Authors:XU Jin-rui  ZHANG Ming-wei  ZHANG Rui-fen  ZHANG Wen-fen
Affiliation:(1.College of Public Health, Guangdong Pharmaceutical University, Guangzhou 510310, China);(2.Key Laboratory of Functional Food, Ministry of Agriculture, Bio-technology Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China)
Abstract:The flavone was obtained from dried guava flesh by microwave extraction. The effects of microwave power, microwave time, the flesh-solvent ratio and ethanol concentration on flavones content and its total antioxidant capability (TAC) were studied. The orthogonal test showed that the optimum microwave power, time, the flesh-solvent ratio, and ethanol concentration were 15 min, 300 W, 1:40, and 50%, respectively, under which the content of total flavones in dried guava flesh was 55.56 mg/g.
Keywords:guava  microwave  flavones  total antioxidant capability (TAC)  optimum technology
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