| 微波辅助提取洋葱黄酮类化合物的工艺研究 |
| |
| 引用本文： | 郭 梅,王 娜,王 君,梁 鹏.微波辅助提取洋葱黄酮类化合物的工艺研究[J].食品科学,2009,30(20):238-240. |
| |
| 作者姓名： | 郭 梅 王 娜 王 君 梁 鹏 |
| |
| 作者单位： | 天津农学院食品科学系 |
| |
| 摘 要： | 利用微波辅助提取洋葱中黄酮类化合物，采用正交试验优化工艺条件。结果表明：影响洋葱黄酮类化合物得率的主次因素顺序为微波萃取时间＞微波功率＞乙醇体积分数＞料液比。最佳的提取工艺参数为微波功率960W、萃取时间60s、乙醇体积分数70%、料液比1:60。在此条件下，黄酮类化合物的得率为1.81%。
|
| 关 键 词： | 洋葱 微波辅助提取 黄酮类化合物 |
| 收稿时间： | 2009-04-20 |
Microwave-assisted Extraction of Total Flavonoids from Onion |
| |
| GUO Mei,WANG Na,WANG Jun,LIANG Peng.Microwave-assisted Extraction of Total Flavonoids from Onion[J].Food Science,2009,30(20):238-240. |
| |
| Authors: | GUO Mei WANG Na WANG Jun LIANG Peng |
| |
| Affiliation: | Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China |
| |
| Abstract: | Microwave-assisted extraction of total flavonoids from onion was optimized using orthogonal array design. Results indicated that technological parameters of microwave-assisted extraction affected total flavonoids yield in the following order of microwave extraction time ＞ microwave power ＞ ethanol concentration ＞ material/liquid ratio. A maximum total flavonoids yield of 1.81% was obtained through the optimal procedure based on 60 s extraction using 70% ethanol as the extraction solvent with a material/liquid ratio of 1:60 in 960 W microwave field. |
| |
| Keywords: | onion microwave-assisted extraction flavonoids |
|
| 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 |
