摘要
在单因素试验的基础上,利用正交试验确定了超声波法提取甘薯叶中黄酮类化合物的最佳工艺条件。超声波法的最佳提取工艺条件为:使用80%乙醇,超声提取45min,料液比1:40。
Basing on the experiment of single factor, the optimum extraction conditions of flavonoids from the leaves of sweet potato using ultrasonic method was studied according to the orthogonal design. The optimum extracting conditions were as following： 80 % alcohol, treating with ultrasonic for 45 min, 40 times volumes.
出处
《食品研究与开发》
CAS
北大核心
2006年第6期92-94,共3页
Food Research and Development
基金
国家教育留学回国科研启动基金(教外司留[2004]527号)
关键词
甘薯叶
黄酮类化合物
超声波
最佳提取工艺
sweet potato leaves
flavonoids
ultrasonic
optimum extracting conditions
