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以韭菜为原料,在乙醇体积分数为70%,料液比为1∶10(g/m L)的条件下,研究超声波辅助(超声时间、超声温度)和微波辅助(微波时间、微波功率)对韭菜总黄酮提取率的影响。结果表明:在优化的实验条件下,超声辅助法对韭菜总黄酮的提取率为2.33‰,微波辅助对韭菜总黄酮的提取率为1.91‰,表明超声辅助法提取韭菜总黄酮的效果优于微波辅助法。
With the leek as the raw material, ultrasonic assisted (ultrasonic time, ultrasonic temperature) and microwave assisted (microwave time, microwave power) were studied under the conditions of ethanol volume fraction of 70% and solid / liquid ratio of 1:10 (g / Effect of leek flavonoids extraction rate. The results showed that under the optimized experimental conditions, the extraction rate of total flavonoids in Chinese chives was 2.33 ‰ by ultrasonic assisted method and the extraction rate of total flavonoids in Chinese chives was 1.91 ‰ with microwave assisted method, indicating that ultrasonic assisted extraction of total flavonoids in Chinese chives is superior to microwave Auxiliary method.