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微波辅助提取甘草酸的工艺
引用本文:张嫱,杨振华.微波辅助提取甘草酸的工艺[J].食品研究与开发,2010,31(4).
作者姓名:张嫱  杨振华
作者单位:北方民族大学,生命科学与工程学院,甘肃,银川,750021
基金项目:北方民族大学校级科研项目 
摘    要:以含氨0.6%的65%乙醇溶液为浸提溶剂,探讨影响微波辅助提取甘草酸的主要因素,最终确定微波辅助提取甘草酸的最佳工艺条件:固液比(g/mL)为1:9,微波处理时间4.0 min,微波功率为中低火,提取次数3次.在此工艺条件下,甘草酸的得率为12.59%.

关 键 词:微波  甘草酸  提取

The Technology of Microwave-assisted Extraction of Glycyrrhizin
ZHANG Qiang,YANG Zhen-Hua.The Technology of Microwave-assisted Extraction of Glycyrrhizin[J].Food Research and Developent,2010,31(4).
Authors:ZHANG Qiang  YANG Zhen-Hua
Affiliation:ZHANG Qiang,YANG Zhen-Hua(Life Sciences & Engineering College,The Bei Fang University,Yinchuan 750021,Gansu,China)
Abstract:Choosing the 65 % ethanol with 0.6 % ammonia as the solvent for extraction,we discussed the main factors which work on the purification of glycyrrhizin,and eventually determined the following optimum conditions:solid-liquid ratio of 1:9,microwave processing time of 4.0 min,the microwave power at a low fire,and extracting three times.In this process,the yield of the glycyrrhizin was 12.59 %.
Keywords:microwave  glycyrrhizin  extraction  
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