作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科学》 2007年第10期301-303,共3页

摘　　要： 本实验以乙醇为溶剂,研究了超声功率、超声作用时间以及微波作用功率、作用时间对葛根总黄酮提取率的影响,结果表明,适当的超声场和微波辐射可提高葛根总黄酮的提取率。 The total flavones were extracted by alcohol as the solvent from Pueraria lobata Ohwi by ultrasonic and microwave. The effect of the power of ultrasonic field, the period of ultrasonic treatment and the power of microwave, the period of microwave treatment was studied. Under the suitable condition with ultrasonic and microwave, the extraction yield of the total flavones could be increased.

关 键 词： 葛根 总黄酮 超声提取 微波提取

领　　域： [化学工程]