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《Journal of Nanchang University(Natural Science)》 2004-01
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EXTRACTION OF THE MAIN FUNCTIONAL COMPONENTS OF Cassia SEED

ZHONG Xian-feng, DENG Ze-yuan, HUANG Gui-dongchang University,Nanchang 330047,China)  
The main functional components of Cassia seed are anthraquinones, flavonoids and polysaccharide being extracted with ethanol while can reduce the lipids and pressure of blood, protect liver and relive oneself etc. The single factor gradient test of ethanol concentration, soaking temperature, soaking time, soaking degrees and the radio of solid and liquid determine the range of the conditions and get the optimum factors by orthogonal tests :ethanol concentration 50%,soaking temperature 60℃,soaking time 2.5h ,the radio of solid and liquid 1:20.-
【Fund】: 江西省教育厅重点科研项目[9930025]
【CateGory Index】: TQ461
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