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《Food Research and Development》 2006-09
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DENG Jia, LIU Xue-wen (Department of Food Engineering, Sichuan University, Chengdu 610065, Sichuan, China)  
Microwave irradiation was chosen as the optimum extracting method, and microwave power was 750 W. The content of anthraquinone from Cassia obtusifolia L. was regarded as the index of examination. This paper studied the extracting concentration, solid-liquid ratio, extracting temperature and extracting times, as factors of impacting on the extraction. According to the orthogonal experimental design, the optimum extracting condition of anthraquinone from Cassia obtusifolia L. was showed as follows: the ethanol concentration was 70 %, solid-liquid ratio was 1:5, extracting temperature was 60 ℃, extracting times was 10 min. On this condition, the extraction rate was 65 %.
【CateGory Index】: TS201
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