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《Journal of Foshan University(Natural Science Edition)》 2010-05
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Study on microwave-assisted extraction of falconoids from the pepper leaves

YANG Ming,HE Meng-hui,LUO Shao-qing(Department of Food Science,Foshan University,Foshan 528231,China)  
The effects of alcohol concentration,liquor ratio, extracting time,pH and other factors on the yield of flavonoids of peper leaves were studied through microwave extraction.The flavonoids extracted from peper leaves reached 11.124 mg/g through a single factor experiment which was carried out through the L9(34) orthogonal extraction under comditions of mild microwave temperature,ethanol of 60% concentration,material ration 1∶30,pH6 and 4 minute microwave radiation.The flavonoids extracted from different-aged peper leaves were different.
【CateGory Index】: TQ461
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