食品与机械2017，Vol.33Issue(9)：178-181,4.DOI:10.13652/j.issn.1003-5788.2017.09.037
芦蒿叶中黄酮类化合物的纯化及其营养饼干的研制
Purificationof flavonoids from Artemisia selengensis leaves and prepareation bake healthy biscuits with the flavonoids
摘要
Abstract
Flavonoids from Artemisia selengensis leaves were enriched by macro-porous resin NKA-2 that was chosen by comparing the static adsorption and desorption properties among 16 kinds of resins.As a result,the peak yield and purity of flavonoids can reach 38.56％ and 67.80％ respectively,when using 20％ ethanol as eluent.Those natural extractions gained from Artemisia selengensis leaves were added into flour to produce a kind of healthy biscuits,and this study would further determine the optimal formula of those healthy biscuits with two different flavors by exploring biscuit recipes and producing processes.关键词
大孔吸附树脂/芦蒿/黄酮类化合物/饼干Key words
macro-porous resin/Artemisia selengensis/flavonoids/biscuit引用本文复制引用
卢永翎,王晨,梁玉理,朱坤,朱潇仪,郭红梅,吕丽爽..芦蒿叶中黄酮类化合物的纯化及其营养饼干的研制[J].食品与机械,2017,33(9):178-181,4.基金项目
国家自然科学基金资助项目(编号:31571783) （编号:31571783）
