首页 | 本学科首页   官方微博 | 高级检索  
     

微波法提取银杏黄酮甙的新工艺
引用本文:李嵘,金美芳.微波法提取银杏黄酮甙的新工艺[J].食品科学,2000,21(2):39-40,41.
作者姓名:李嵘  金美芳
作者单位:大连化学物理研究所,116021
摘    要:以水为介质的条件下,对银杏叶进行微波处理,提取效果与传统水煮法及熔剂萃取法提取银杏黄酮作对照,结果表明此方法提取率高,省溶剂,大大提高了提取效率。

关 键 词:银杏叶  黄酮甙  微波法提取  提取率

New Technology on Microwave Extraction of Ginkgo Biloba Flavone Glycosides
LiRong et al.New Technology on Microwave Extraction of Ginkgo Biloba Flavone Glycosides[J].Food Science,2000,21(2):39-40,41.
Authors:LiRong
Affiliation:LiRong et al
Abstract:Using purified water as the solvent,Ginkgo biloba Flavone Glycosides were by microwave treatment.The effect was compared with traditional boling water extraction and solvents extraction.The results demonstratde higher extracing rate and efficiency by microwave in addition to the saving of solvents and labor costs.
Keywords:Ginkgo biloba leaves Flavone glycosides Microwave Water extraction
本文献已被 CNKI 维普 万方数据 等数据库收录!
点击此处可从《食品科学》浏览原始摘要信息
点击此处可从《食品科学》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号