摘要
以卷心菜叶为原料,研究微波法辅助提取卷心菜叶中绿原酸的工艺。以绿原酸的提取率为考查指标,考查乙醇浓度、料液比、微波温度、微波时间、微波功率、浸提温度、浸提时间、pH等因素对卷心菜叶中绿原酸提取率的影响。
Microwave-assisted extracting was used in extracting chlorogenic acid from cabbage leaves,from the ethanol concentration, the ration of sample to solvent, the microwave temperature, the microwave time, the microwave power, to the extraction temperature, extraction time, pH degree were studied by taking the rate of extracting chlorogenic acid as target from cabbage leaves.
出处
《安徽化工》
CAS
2013年第5期32-35,共4页
Anhui Chemical Industry
关键词
卷心菜叶
绿原酸
微波辅助
提取
cabbage leaves
chlorogenic acid
microwave-assisted
extracting
