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《Food Engineering》 2015-03
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Research of using ultrasound to intensify extraction officinal components from olive leaves

LIU Yuhong;Foshan xinyi enterprise management consulting Co.Ltd.;  
Using ultrasound to intensify the flavonoids antioxidants extraction from olive leaves is studied in this paper.The effects of different factors, including ultrasound extraction time, ultrasound power, extraction temperature, ultrasound frequency and the reiterant extractions, are investigated. The optimal conditions of the extraction process were determinate, which were 40 min extracting time, 60 ℃ extracting temperature, 25 k Hz ultrasonic frequency, 160 W ultrasonic power and 1 continuous way of ultrasonic extraction. At the same time, the comparing experiments have shown that the antioxidation activity of the extracted flavonoids is better than BHT and BHA.
【CateGory Index】: TQ460.6
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