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《CHINESE JOURNAL OF ANALYTIEAL CHEMISTRY》 2000-07
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Leaching Method of Flavone from Bamboo Leaves

Xu Gang; Zhang Hong; Hu Jian (Department of Food Science, Hangzhou Institute of Commerce, Hangzhuo 310035)  
Optimal conditions for the extraction of flavonoids from bamboo leaves with water bath and ultra sonic wave were studied by using orthoganol design. The results showed that the optimal conditions for the extraction with water bath was 80℃, 15: 1 of 7. 5% acetone solution to bamboo leaves weight ratio, extraction for 1h and that with ultrasonic technique was 20: 1 of 75% acetone solution to leaves weight ratio, extraction for 30 minutes. So the ultrasonic technique used was better than water bath in this work.
【CateGory Index】: TQ91
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