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Position: Home > Articles > Study on Extraction of Flavanoids from Vaccinium uliginosum L. FOOD SCIENCE 2006,27 (11) 391-394

笃斯越桔黄酮类化合物提取技术的试验研究

作  者:
王作昭;刘静波;林松毅;王二雷
单  位:
吉林大学营养与功能食品研究室
关键词:
笃斯越桔;总黄酮;热回流;正交试验设计
摘  要:
采用对比分析的方法,研究了影响笃斯越桔叶中黄酮类化合物提取率的多种因素,并通过L9(34)正交试验设计优化出热回流法提取笃斯越桔叶中黄酮类化合物的最佳工艺条件:温度为80℃,料液比为1/50,乙醇浓度为80%,时间为25min。
译  名:
Study on Extraction of Flavanoids from Vaccinium uliginosum L.
作  者:
WANG Zuo-zhao,LIU Jing-bo*,LIN Song-yi,WANG Er-lei (Laboratory of Nutritional and Functional Food,Jilin University,Changchun 130062,China)
关键词:
Vaccinium uliginosum.L;total flavonoids;internal reflux method;orthogonal test design
摘  要:
Based on contrast analysis,some factors that affect extracting rate of flavanoids from Vaccinium uliginosum.L were studied. The orthogonal design of L9(34)was used to select the optimal technological conditions for extracting flavanoids from leaves of Vaccinium uliginosum L .with the internal reflux method,and the optimal parameters were as followtemperature 80 ℃,the ratio of 1/50,ratio of material to water 1:50,concentration of alcohol 80%,time 25min.

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