摘要
对超声浸提技术在杜仲叶饮料加工中的应用进行了研究,结果表明:超声浸提较常规水提绿原酸得率高;超声浸提杜仲叶汁的最佳条件为:时间30min,温度50℃,频率25.5kHz,料液比1∶20。
The application of ultrasonic extraction technology in the processing of folium cortex eucommiae beverage was studied. The result indicated that the extracting yield by ultrasonic wave was higher than that of the conventional methods （by tap-water）, and the best extracting conditions were： 30min for extracting,50℃ for temperature,25.5kHz for ultrasonic wave frequency, 1：20 for leaf to water.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期181-182,185,共3页
Science and Technology of Food Industry
关键词
超声浸提
杜仲叶
绿原酸
ultrasonic extraction
folium cortex eucommiae
chlorogenic acid
