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《Farm Products Processing》 2015-15
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Optimization of Extraction of Total Flavones from Garlic by Response Surface Analysis Methodology

LI Jian;WANG Yang;LIU Ning;LI Chenchen;College of Food Engineering,Harbin University of Commerce,Key Laboratory for Food Science and Engineering of Heilongjiang Province;  
Garlic as the research object,with the total flavones from garlic extraction rate as a measure indicator. Explore the volume fraction of ethanol, liquid-solid ratio, ultrasonic, ultrasonic power factor effects on the rate of extraction of total flavone in garlic, on the basis of the results of single factor experiments, central composite response surface method of experimental design,with extraction rate of flavonoids as response values,establishing mathematical model and validation of extract processing of total flavone in garlic combination:ethanol concentration is 58%,ultrasonic time is 40 min,liquid-solid ratio is 45∶1,ultrasonic power is 350 W,rate of extraction of total flavone in this condition is 2.132 mg/g. Compare with organic solvent extraction method of ultrasound-assisted extraction of total flavones from garlic by high extraction rate. Response surface analysis methodology can optimize the extraction conditions and provide theoretical guidance for total flavone in garlic.
【Fund】: 黑龙江省教育厅重点项目(12521Z009);; 黑龙江省教育厅科学技术面上项目(12541199)
【CateGory Index】: TQ460.6
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