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《Cereals & Oils》 2017-12
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Optimization of microwave-ultrasonic synergistic extraction of flavonoids from buckwheat shell by response surface test

XU Li-li;LIU Jing;Department of Food Engineering, Inner Mongolia Business & Trade Vocational College;  
The fl avonoids were extracted from buckwheat shell by microwave-ultrasonic method. The effects of various factors on the yield of buckwheat shell flavonoids were studied on the basis of single factor, including ultrasonic power, microwave power, extraction time and ethanol concentration. The results showed that the optimum extraction parameters were ultrasonic power 700 W, microwave power 615 W, extraction time 29 min, ethanol concentration 77%. Under these conditions, the yield of buckwheat shell fl avonoids was 94.61%. The results of variance analysis showed that the factors affecting the extraction rate of flavonoids from buckwheat shell were microwave power extraction time ultrasonic power ethanol concentration.
【CateGory Index】: TS210.9
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