中国食物与营养2012，Vol.18Issue(1)：54-59,6.
海红果中总黄酮提取工艺研究
Study on Extraction Technology of Total Flavonoids from the Fruit of Malus micromalus
摘要
Abstract
Using Malus micromalus as raw material,extraction technology of total flavonoids from Malus micromalus was studied on the basis of singal factor experiment by the quadratic general rotation combination design.The results showed that the order of the main factors influencing the extracting effect from more important to less were solid-liquid ratio,ethanol concentration,extraction time,and extraction temperature.The optimum extraction conditions were that the concentration of ethanol 60%,the ratio of solid to liquid 1∶ 50,extraction temperature 40℃,and the extraction time 150min.Under the above conditions,the total flavonoids yield of Malus micromalus was 0.2900%.关键词
海红果/总黄酮/提取工艺/二次回归正交旋转组合设计Key words
Malus micromalus/total flavonoids/extraction process/quadratic general rotation combination design分类
轻工纺织引用本文复制引用
徐玉霞,王华斌..海红果中总黄酮提取工艺研究[J].中国食物与营养,2012,18(1):54-59,6.基金项目
国家自然科学基金"区域自然灾害风险综合评估研究"(项目编号:07XZZ006) （项目编号:07XZZ006）
陕西省重点实验室"关中地区农业气象灾害风险评估及避灾减灾技术研究"(项目编号:09JS073) （项目编号:09JS073）
陕西省重点学科自然地理学资助 （）
