CAJ | 학술논문

研究了响应面法优化超声波提取马蹄粉加工皮渣中总黄酮的提取工艺，建立了影响因素与马蹄皮渣总黄酮得率之间的函数关系。确定马蹄皮渣总黄酮的超声波法最佳提取工艺条件为：乙醇浓度为53.2%，料液比1：29，超声波电流0.6 A，超声提取40 min，提取2次，在此条件下总黄酮得率为2.239%。
연구료향응면법우화초성파제취마제분가공피사중총황동적제취공예，건립료영향인소여마제피사총황동득솔지간적함수관계。학정마제피사총황동적초성파법최가제취공예조건위：을순농도위53.2%，료액비1：29，초성파전류0.6 A，초성제취40 min，제취2차，재차조건하총황동득솔위2.239%。
The response surface design is used to determine the optimum conditions of ultrasonic extraction on the flavone from water chestnut starch waste residue. Relation between the influence factors and the total content of flavone of water chestnut starch waste residue is established. The optimum conditions technology for ultrasonic extraction on the flavone from water chestnut starch waste residue is as follows:the ethanol concentration of 53. 2%,material:liquid=1:29,the ultrasonic current of 0. 6A,and the time of 40min. Repeat the operation again and under the optimal condition,the concentration of flavone in the water chestnut starch waste residue is 2.239%.