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超声辅助提取红枣中芦丁的工艺研究

王筠,李全良,刘芳

Modern Food Science and Technology（2013）

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Abstract
在超声辅助下提取红枣中的芦丁,以芦丁提取率为评价指标考察了超声提取温度、提取时间和料液比等因素对芦丁得率的影响.正交试验结果表明最佳提取工艺:用体积分数95％的乙醇为溶剂时,超声提取温度60℃,时间20min,科液比1:20时,得率最高24.2％.
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Extracting technology,Rutin,Ultrasonic method,Zizyphus jujube
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