食品工业科技Issue(12)：287-290,4.
水煮绿豆总黄酮提取最佳条件的研究
Optimization of extracting total flavones while boiling mung bean
摘要
Abstract
In order to obtain the optimal process condition of cooking mung bean,the main factors such as liquid -solid ratio,boiling time and extraction times which affected the extraction ratio of total flavones were researched by single factors experiment and orthogonal experiment. The results showed that the best conditions of extracting flavones from mung bean was 1∶ 16 of liquid-solid ratio,boiling time was 24min and cooking for 3 times. The priority of impact factors was cooking timesliquid-solid ratioboiling time. The replication experiment result showed that the extraction rate under the optimal conditions was 0. 881%.关键词
绿豆/总黄酮提取率/最佳条件/正交实验Key words
mung bean/total flavones extraction rate/optimal conditions/orthogonal experiment分类
轻工纺织引用本文复制引用
李文芳,向宁,郑志兵,张楚洁,朱皓明..水煮绿豆总黄酮提取最佳条件的研究[J].食品工业科技,2011,(12):287-290,4.基金项目
吉首大学生态旅游应用技术湖南省重点实验室资助项目 （）
