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《Modern Food Science and Technology》 2007-09
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Research on Ultrasonic Wave Extraction of Total Flavones from Folium Artemisiae Argyi

GONG Zhen-lin (School of Food Science and Bioengineering,Northwest A & F University,Yangling 712100,China) YAN Ke-yu JIA Yu-hong (School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)  
Object:To investigating the optimum extracting conditions of the total flavones in Folium artemisiae argyi.Methods:The extracting conditions of the total flavones in folium artemisiae argyi by ultrasonic waves were optimized by the single-factor and orthogonal experiments.Using rutin as control reagent and aluminium nitrate as colorimetric reagent,the absorbency of total flavones was determined with colorimetric wavelength at 510 nm.Results:The best dipping time in 60% alcohol,ulgtrasonic wave power and extraction time were 24 h,200 W and 40 min,respectively.Conclusions:The flavonoid compounds were in abundance in Folium Artemisiae Argyi and had strong anti-oxidant activity.The results also indicated a promising prospect fro development ofFolium Artemisiae Argyi.
【CateGory Index】: TQ461
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