摘要
本研究采用乙醇提取荷叶中的黄酮成分。对固液比、浸提温度、浸提时间和乙醇浓度进行了单因素梯度实验,确定了其条件范围;通过进一步正交实验得到荷叶黄酮提取的最佳因素组合。醇提荷叶黄酮的最佳因素组合:乙醇浓度65%,浸提温度35℃,浸提时间2.5h,固液比1:25。
The extraction of flavone by ethanol from lotus leaf was studied. The optimum conditions of orthogonal design were as follows concentration of ethanol was 65%, extracting temperature was 35℃, extracting time was 2.5h, and the ratio of solid and liquid was 1：25.
出处
《现代食品科技》
EI
CAS
2006年第4期164-166,共3页
Modern Food Science and Technology
基金
江西省教育厅资助项目
关键词
荷叶
黄酮
提取
Lotus leaf
Flavone
Extraction
