| 微波法提取生姜黄酮工艺研究 |
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| 引用本文： | 刘玲玲,娄伦蛟,胡欣培,张波.微波法提取生姜黄酮工艺研究[J].山西农业科学,2010,38(6):21-23. |
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| 作者姓名： | 刘玲玲 娄伦蛟 胡欣培 张波 |
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| 作者单位： | 辽宁工程技术大学基础教学部,辽宁,葫芦岛,125105 |
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| 摘 要： | 对生姜黄酮的微波提取条件进行了系统研究,同时,在单因素试验的基础上,采用L(934)正交试验确定了最佳提取条件。结果表明,生姜黄酮最佳提取工艺为:微波功率640W,微波辐射时间25s,料液比1∶30,乙醇浓度80%,黄酮含量16.97mg/g。
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| 关 键 词： | 生姜 黄酮 微波 提取 |
Microwave Extraction Technology of Flavonoids from Ginger |
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| LIU Ling-ling,LOU Lun-jiao,HU Xin-pei,ZHANG Bo.Microwave Extraction Technology of Flavonoids from Ginger[J].Journal of Shanxi Agricultural Sciences,2010,38(6):21-23. |
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| Authors: | LIU Ling-ling LOU Lun-jiao HU Xin-pei ZHANG Bo |
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| Institution: | (Basic Course Department,Liaoning Technical University,Huludao 125105,China) |
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| Abstract: | This article studied the extraction processes of flavonoids with microwave. On the basis of single factor tests,the optimum extraction conditions were obtained by L（934）experiment. The results showthe optimum extraction technique was the fol-lowing： the extracted material to liquid ratio of 1∶30, microwave power 640 W, extraction time 25 s, ethanol concentration 80% and the content of flavonoids is 16.97 mg/g. The result provides theory basis for the development and utilization of ginger. |
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| Keywords: | Ginger Flavonoid Microwave Extraction |
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