| 苦荞黄酮超声提取工艺研究 |
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| 引用本文： | 张杰.苦荞黄酮超声提取工艺研究[J].应用化工,2009,38(7):1020-1021. |
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| 作者姓名： | 张杰 |
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| 作者单位： | 临沂师范学院,化学化工学院,山东,临沂,276005 |
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| 摘 要： | 对苦荞粉中黄酮类化合物的超声提取工艺进行了研究。采取L9(34)正交实验,探讨了乙醇浓度、提取温度、料液比和超声时间对苦荞粉黄酮提取效果的影响。结果表明,乙醇浓度对提取效果的影响最为显著,最佳提取工艺条件为:乙醇浓度80%,提取温度60℃,超声时间30 min,料液比1∶30。
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| 关 键 词： | 苦荞 黄酮 超声 提取工艺 |
Study on the ultrasonic extraction process of flavonoids from buckwheat |
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| ZHANG Jie.Study on the ultrasonic extraction process of flavonoids from buckwheat[J].Applied chemical industry,2009,38(7):1020-1021. |
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| Authors: | ZHANG Jie |
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| Abstract: | The ultrasonic extraction process of flavonoids from buchwheat flour was researched.Orthogonal design methods L9(34) were applied to analyze the influence of factors such as alcohol concentration,extraction temperature,extraction time and the material-liquid ratio on the extraction of flavonoids.The results indicated that alcohol concentration had an obvious effect on extraction.The optimum extraction condition was alcohol concentration 80%,extraction temperature 60 ℃,extraction time 30 min,and material-liquid ratio 1 ∶30. |
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| Keywords: | buckwheat flavonoids ultrasonic extracting technology |
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