| 桂花总黄酮的提取工艺 |
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| 引用本文： | 王薇,蔡健. 桂花总黄酮的提取工艺[J]. 现代食品科技, 2004, 20(2): 53-54 |
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| 作者姓名： | 王薇 蔡健 |
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| 作者单位： | 苏州农业职业技术学院食品系,苏州,215008;苏州农业职业技术学院食品系,苏州,215008 |
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| 基金项目： | 苏州农业职业技术学院科学研究基金资助项目(2003030). |
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| 摘 要： | 通过乙醇浸提及正交试验探讨了从桂花中提取黄酮的最佳工艺条件。实验结果表明乙醇浓度80%,提取时间3h,固液比140,提取温度90℃时,总黄酮的提取效果最好。
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| 关 键 词： | 桂花 黄酮类化合物 提取工艺 正交试验 |
| 文章编号： | 1007-2764(2004)02-0053-020 |
| 修稿时间： | 2003-12-17 |
The Extracting Study of Total Flavonoids from the Sweet-scented Osmanthus by Alcohol |
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| Wang Wei,Cai Jian. The Extracting Study of Total Flavonoids from the Sweet-scented Osmanthus by Alcohol[J]. Modern Food Science & Technology, 2004, 20(2): 53-54 |
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| Authors: | Wang Wei Cai Jian |
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| Abstract: | The experiment extracted flavonoids through ethanol digestion and orthogonal test and studied the optimum extracting conditions of flavonoids in sweet-scented osmanthus. The results showed that the ethanol consistence 80%,extracting time 3h,ratio of solid to liquid as 1:40 and temperature of extraction 90 were the optimum extracting conditions. |
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| Keywords: | Sweet-scented osmanthus Flavonoids Extracting technology Orthogonal test |
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