[1]吴玲.生姜中总黄酮的提取工艺及稳定性研究[J].中国调味品,2017,(12):71-74.
点击复制

生姜中总黄酮的提取工艺及稳定性研究()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
71-74
栏目:
出版日期:
2017-12-01

文章信息/Info

作者:
吴玲
吉林工程职业学院吉林 四平136001
Author(s):
(Jiin Engineering Vocational College, Siping 136001,China)
关键词:
font-size: 10.5pt; ">生姜; 总黄酮; 提取工艺; 稳定性
Keywords:
ginger;  flavonoids;  the extraction process;  stability
Abstract:
In this study, the extraction process and stability of flavonoids from ginger are studied. The effects of crushing particle size, ethanol concentration, ratio of liquid- material and extraction temperature on the extraction process of flavonoids are studied by orthogonal test. The stability of flavonoids is also studied. The results show that the optimum extraction conditions are as follows: the particle size is 60 mesh, the ethanol concentration is 70%, the ratio of liquid- material is 15:1, and the extraction temperature is 70℃. Under these conditions, the extraction rate of flavonoids is 1.52%. The flavonoids have good stability under the condition of avoiding illumination and below 80℃, while a small amount of degradation are under the conditions of illuminating or above 80℃. This study provides some ideas and theoretical basis for the further development of ginger

相似文献/References:

[1]石雪萍.花椒中生物碱测定方法及提取工艺研究[J].中国调味品,2017,(12):101.
　SHI Xue-ping.Study on Determination Method and Extraction Technology[J].CHINA CONDIMENT,2017,(12):101.

备注/Memo

备注/Memo:
2017年03月14日
更新日期/Last Update: 2017-12-04