摘要
以乙醇为提取剂,采用超声波辅助法研究香蕉皮中总黄酮的提取工艺。通过单因素和正交试验研究,结果表明,影响总黄酮提取效果的主要因素是乙醇浓度,其次是提取温度和料液比,最佳提取工艺条件为:乙醇浓度为60%,超声功率为400 W,超声温度60℃,料液比1∶30(g/mL),超声时间30 min。
The experiment studied ectraction of flavonoids of banana skin,which used ethanol as extracting solwent and employ ultrasonic-assisted extraction.The results showed that ethanol concengtration was the main influencing factor,next was ultrasonic temperature and ratio of solid to liquid.The optimum extracting conditions were ethanol concentration 60%, ultrasonic power 400 W, ratio of solid to liquid 1 ∶ 30 （g/mL）, ultrasonic temperature 60℃, ultrasonic time 30 min.
出处
《食品研究与开发》
CAS
北大核心
2014年第4期33-35,共3页
Food Research and Development
关键词
香蕉皮
超声波提取
总黄酮
banana skin
extraction technology
flavonoids
