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《Food Science》 2004-06
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Extraction of Flavone Analogues from Propolis Using Ultrasound

LIU Yuan-fa,WANG Xing-guo,JIN Qing-zhe(College of Food Science and Technology,Southern Yangtze University,Wuxi 214036,China)  
The functional component in propolis is mainly composed of flavone. The functional component is extracted withalcohol traditionally and it is low-efficiency process. Ultrasound technology can be used in the extraction process under thefollowing conditions: power 750W, propolis:alcohol 1:15(W:V), time 15mins. The extraction ratio and the content of total flavoneare improved significantly.
【CateGory Index】: TQ914
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