摘要
以果梅烘干品乌梅为原料,以水为提取剂研究果梅浓缩液的提取工艺。确定最佳提取温度为80℃,提取时间为375h,加水量为乌梅重的15倍。提取过程中是否冷凝回流对果梅中保健功效成份的提取没有影响。
Water was used as extracting agent to study the ex-tracting technological condition o f prunus mume.The results showed that the optimum extracting t emperature was 80℃,opti-mum time was 3.75hours,added -water quantity was 15times to the weight of prunusmume.Condensin g and flowing -back in the extracting process was not importan t to the extraction of the healthy function components.
出处
《食品科技》
CAS
北大核心
2001年第5期23-24,共2页
Food Science and Technology
基金
四川省学术带头人培养资金资助1999JS075。
关键词
乌梅
提取温度
提取时间
加水量
冷凝回流
果梅浓缩液
功能性原料
prunus mume,extracting temperatur e,extracting time,added -water quantity,conden sing and flowing -back
