摘要
荔枝壳含有丰富的黄酮类物质。文中采用响应面分析方法,分析了乙醇、浸提时间、浸提温度和料液比之间的交互作用以及对粗黄酮产率的影响,建立数学模型,并得出最佳工艺条件为,乙醇体积分数为80 % ,浸提温度78℃,浸提时间4h ,料液比1∶2 0 (g :mL) ,该条件下粗黄酮产率的质量分数为17 92 %
Litchi pericarp enriches in flavonoids. Response surface methodology was performed and mathematic model was built to analyze the interaction of alcohol concentration, extraction time, extraction temperature and material-sovent ratio, and their effects on the yield of crude flavonoids. The optimal conditions were 80%(volume fraction) alcohol solution, extraction temperature 78℃, extraction time 4h and material-solvent ratio 1∶20(g/mL), the yield of the crude flavonoids was 17.92%(mass fraction).
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期144-146,共3页
Food and Fermentation Industries
基金
广东省农业攻关项目 (No .2 0 0 3A2 0 350 7)
