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微波对蜂胶黄酮提取率影响的研究

Influence of Microwave Technique on the amount of Fiavonoids extracted from Propolis

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【作者】 郭华叶暾昊李次力

【Author】 GUO Hua,YE Tunhao,LI Cili (Food Engineering Department Heilongiiang Commerce Institute, Harbin 150076)

【机构】 黑龙江商学院食品工程系黑龙江商学院食品工程系 哈尔滨150076哈尔滨150076哈尔滨150076

【摘要】 采用微波技术,对蜂胶黄酮的提取工艺进行了改进性研究。选择醇浓度、微波处理时间、恒温天数三个影响因素,进行正交设计。优选出微波提敢的最佳工艺:乙醇浓度为80%,微波处理时间为15分钟,恒温天数为2天。提取时间较常规方法缩短一半,提取率有很大提高。

【Abstract】 A study has been done about the improvement of the flavonoid diffused technology. With some different concentraion of alcohol, microwave time, and diffused time orthogonal test was carried out. Choose the best diffusing test design, that is the concentration of alcohol was 80%, the microwave time was 15 minutes, and the diffused time was 2 days. So the application of microwave technique in the Chinsese medicinal material diffu- sion is a new method. The amount of flavonoid diffused from propolis is larger than its traditional method.

【关键词】 微波处理蜂胶黄酮
【Key words】 Microwave techniquePropolisFlavonoids.
  • 【文献出处】 江苏食品与发酵 ,Jiangsu Food and Fermentation , 编辑部邮箱 ,2001年02期
  • 【分类号】TQ914
  • 【被引频次】17
  • 【下载频次】136
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