摘要
本文研究了红枣叶中提取甜味抑制剂的工艺路线,结果表明:以甲醇水溶液为溶剂,固液比为1:10,在70℃下提取2小时,提取率高。
The extraction technology for the sweet-inhibitor in jujube leaves was studied. The result shows that the highest extraction rate of sweet-inhibitors could be obtained with methanol at a ration of solid to liquid as 1：10,extracted at 70℃ for 2 hours.
出处
《现代食品科技》
EI
CAS
2006年第3期146-147,共2页
Modern Food Science and Technology
关键词
红枣叶
甜味抑制剂
提取
Jujube leaves
Sweet inhibitor
Extraction
