食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
18期
120-122
,共3页
槲皮素%柑橘皮%水浴提取法%正交试验
槲皮素%柑橘皮%水浴提取法%正交試驗
곡피소%감귤피%수욕제취법%정교시험
quercetin%citrus peel%water bath extraction method%orthogonal experiment
采用水浴提取法优化柑橘皮中槲皮素提取的最佳条件,在单因素试验的基础上,采用正交试验优化提取工艺,确定了提取槲皮素的最佳条件:料液比1:50(g/mL),乙醇浓度80%,水浴温度80℃,水浴时间3.5 h.在此条件下,柑橘皮中槲皮素的提取率为9.685%.
採用水浴提取法優化柑橘皮中槲皮素提取的最佳條件,在單因素試驗的基礎上,採用正交試驗優化提取工藝,確定瞭提取槲皮素的最佳條件:料液比1:50(g/mL),乙醇濃度80%,水浴溫度80℃,水浴時間3.5 h.在此條件下,柑橘皮中槲皮素的提取率為9.685%.
채용수욕제취법우화감귤피중곡피소제취적최가조건,재단인소시험적기출상,채용정교시험우화제취공예,학정료제취곡피소적최가조건:료액비1:50(g/mL),을순농도80%,수욕온도80℃,수욕시간3.5 h.재차조건하,감귤피중곡피소적제취솔위9.685%.
Water bath extraction method was used to optimize the extraction conditions of quercetin from the citrus peel. Combining single factor test and Orthogonal experiment , the optimum extraction conditions were chosen as follows:solid (g):liquid (mL)=1:50, ethanol=80%, extracting temperature 80℃, extracting time 3.5 h. Under the optimize conditions, the extraction efficiency of quercetin was 9.685%.
