| 黑果腺肋花楸中白藜芦醇的提取工艺研究 |
| |
| 引用本文： | 郭长婕,邢梦思,李雨哲,赛昊男,杨柳.黑果腺肋花楸中白藜芦醇的提取工艺研究[J].江苏调味副食品,2021(1):26-28. |
| |
| 作者姓名： | 郭长婕 邢梦思 李雨哲 赛昊男 杨柳 |
| |
| 作者单位： | 长春大学 食品科学与工程学院,吉林 长春 130000 |
| |
| 摘 要： | 采用超声波技术对黑果腺肋花楸中白藜芦醇的提取工艺进行研究。通过单因素实验和正交试验获得最佳提取工艺参数:乙醇浓度70%、料液比1∶15、提取温度45℃、提取时间50 min,在此条件下,白藜芦醇提取量为1.702μg/mL。超声波辅助法操作简单,提取时间短,提取率高,可为相关产品的开发提供理论依据。
|
| 关 键 词： | 白藜芦醇 黑果腺肋花楸 超声波 提取 |
Study on the Extraction Process of Resveratrol from Sorbus Melanocarpa |
| |
| GUO Chanq-jie,XING Meng-si,LI Yu-zhe,SAI Hao-nan,YANG Liu.Study on the Extraction Process of Resveratrol from Sorbus Melanocarpa[J].Jiangsu Condiment and Subsidiary Food,2021(1):26-28. |
| |
| Authors: | GUO Chanq-jie XING Meng-si LI Yu-zhe SAI Hao-nan YANG Liu |
| |
| Affiliation: | (School of Food Science and Engineering, Changchun University, Changchun 130000, Jilin, China) |
| |
| Abstract: | Ultrasonic technology was used to study the extraction process of resveratrol from sorbus melanocarpa.The optimal extraction parameters were obtained by single factor experiment and orthogonal experiment:ethanol concentration of 70%,solid-liquid ratio of 1∶15,extraction temperature of 45℃,extraction time of 50 min.Under these conditions,the extraction amount of resveratrol was 1.702μg/mL. |
| |
| Keywords: | resveratrol sorbus melanocarpa ultrasound extract |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
