摘要
通过对微波处理强度、处理时间、料液比和提取液浓度对类黄酮得率的影响进行试验,通过正交试验确定最佳提取工艺为:微波处理强度为600 W、微波处理时间为3 min、料液比为1∶25(g∶mL)、提取液乙醇的浓度为70%。
The extraction technology of flavonoid by microwave from Chrysanthemum indicum L. flowers was studied. The effects of microwave power, treatment time, ratio of solid to liquid, ethanol concentration were analyzed.Theoptimalextractionconditionsweredeterminedby L9（34） orthogonalexperiment.Theoptimumconditions of microwave extraction were as follows ： the ratio of solid to liquid was 1 ： 25（g ： mL） at 600 W microwave power for 3 min and the concentration of alcohol was 70 %.
出处
《食品研究与开发》
CAS
北大核心
2013年第7期45-49,共5页
Food Research and Development
基金
吉林省教育厅项目(课题编号:吉教科合字2011-273)
关键词
类黄酮
长白山野菊花
微波提取
最佳提取工艺
flavonoid
Chrysanthemum indicum L.
microwave extraction
optimumextraction technology
