食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
7期
40-42,91
,共4页
姜建辉%赵俭波%王贵云
薑建輝%趙儉波%王貴雲
강건휘%조검파%왕귀운
银合欢叶%正交实验%黄酮%提取工艺
銀閤歡葉%正交實驗%黃酮%提取工藝
은합환협%정교실험%황동%제취공예
Leucaena leucocephala leaves%Orthogonal design%Flavonoids%Extraction process
研究银合欢叶黄酮最佳提取工艺。采用单因素和正交试验选出银合欢叶黄酮最佳提取工艺。确定银合欢叶黄酮最佳提取工艺参数为：温度40℃，提取时间20 min，料液比1∶25；乙醇质量分数50%。在此条件下黄酮的提取率可达到2.052%。
研究銀閤歡葉黃酮最佳提取工藝。採用單因素和正交試驗選齣銀閤歡葉黃酮最佳提取工藝。確定銀閤歡葉黃酮最佳提取工藝參數為：溫度40℃，提取時間20 min，料液比1∶25；乙醇質量分數50%。在此條件下黃酮的提取率可達到2.052%。
연구은합환협황동최가제취공예。채용단인소화정교시험선출은합환협황동최가제취공예。학정은합환협황동최가제취공예삼수위：온도40℃，제취시간20 min，료액비1∶25；을순질량분수50%。재차조건하황동적제취솔가체도2.052%。
To study the extraction technology of flavonoids in Leucaena leucocephala leaves. The optimum extraction conditions of flavonoids in Leucaena leucocephala leaves were investigated by single factor test and orthogonal experiment. The optimum conditions were as follows:temperature 40℃,time 20 min,the ratio of solid to liquid 1∶25 and ethanol concentration 50%. By the above conditions,the extraction ratio of flavonoids can reach 2.052%.
