食品工业科技Issue(4)：252-254,257,4.
费菜总黄酮提取工艺的研究
Study on extraction of total flavonoids from Sedum kamtschaticum Fisch
刘飞 1王鸿飞 1林燕 1毛方华1
作者信息
- 1. 宁波大学食品科学与工程系,浙江,宁波,315211
- 折叠
摘要
Abstract
Total flavonoids from Sedum kamtschaticum Fisch.was extracted by ultrasonic wave.On the basis of single-factor experiments, the orthogonal experiment was used in the optimization of technological parameters.The results showed that the optimum conditions were as follows:supersonic time was 50min,ethanol concentration was 90％, ratio of raw material and liquid was 1∶50, pH 9,optimum extraction temperature and time was 60℃ and 6h.By the above conditions,the total flavonoids extraction rate was 5.822％.关键词
费莱/总黄酮/超声辅助提取/紫外分光光度法Key words
Sedum kamtschaticum Fisch/ total flavonoids/ ultrasound - assisted extraction/ ultraviolet spectrophotometry分类
轻工纺织引用本文复制引用
刘飞,王鸿飞,林燕,毛方华..费菜总黄酮提取工艺的研究[J].食品工业科技,2011,(4):252-254,257,4.
