| 微波提取苦荞麦麸皮总黄酮工艺研究 |
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| 引用本文： | 王军,王敏,李小艳.微波提取苦荞麦麸皮总黄酮工艺研究[J].天然产物研究与开发,2006,18(4):655-658,627. |
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| 作者姓名： | 王军 王敏 李小艳 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,杨凌,712100 |
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| 基金项目： | 科技部攻关计划重大项目(2003BA901A19)，西安市2003年农业科技攻关计划项目(NG200317) |
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| 摘 要： | 本文对苦荞麦麸皮总黄酮微波提取工艺进行了研究。试验结果表明:微波提取的最佳工艺条件为微波功率中档,微波加热120 s,乙醇浓度80%,料液比1:50,该工艺条件下总黄酮得率达5.51%;与传统提取方法相比,微波提取法具有节省时间、节约能量、提取效率高、控制方便等优点。
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| 关 键 词： | 苦荞麦麸皮 总黄酮 微波 提取工艺 |
| 文章编号： | 1001-6880（2006）04-0655-05 |
| 收稿时间： | 2005-11-15 |
| 修稿时间： | 2005-11-152006-02-22 |
Study on Extraction Technology of Total Flavonoids in Tartary Buckwheat Bran by Microwave |
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| WANG Jun,WANG Min,LI Xiao-yan.Study on Extraction Technology of Total Flavonoids in Tartary Buckwheat Bran by Microwave[J].Natural Product Research and Development,2006,18(4):655-658,627. |
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| Authors: | WANG Jun WANG Min LI Xiao-yan |
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| Institution: | College of Food Science and Engineering, Northwest Sci-tech University of Agricuhure and Forestry,Yangling 712100,China |
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| Abstract: | In this paper,the extraction technology of total flavonoids in tartary buckwheat bran by microwave was studied.The results showed that the optimum conditions of the extraction technology were obtained as follows:microwave power middling,treatment time 120 s,the concentration of ethanol 80%,the ratio of material to solvent 1:50,using this technology,the extraction yield of total flavonoids was 5.51%.Compared with traditional extraction technology,the microwave method was time-and power-saving,at the same time,which was convenient and efficient. |
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| Keywords: | tartary buckwheat bran total flavonoids microwave extraction technology |
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