摘要
本实验采用对比分析的方法研究了影响龙王帽甜杏仁总黄酮提取率的因素,并通过L9(34)正交试验设计优化出乙醇热回流法提取龙王帽甜杏仁中总黄酮的最佳工艺条件为提取温度65℃、料液比1:25(m/V)、乙醇浓度95%、提取时间2h,此条件下的总黄酮提取含量为10.60%。
The objective of this study was to optimize extraction technology of total flavonoids with ethanol by heat reflux extraction method. Based on single-factor test, the optimal extraction conditions of total flavonoids were determined by orthogonal test as follows： ethanol concentration 95%, extraction temperature 65 ℃, solid to liquid ratio 1：25, and extraction time 2 h. Under these conditions, the extraction yield of total flavonoids was 10.60%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第10期49-51,共3页
Food Science
基金
国家自然科学基金项目(30700561)
济南大学博士基金项目(B0523)
关键词
龙王帽甜杏仁
总黄酮
提取工艺
Longwangmao sugary almond
total flavonoids
extraction technology
