摘要
研究了用乙醇提取甘草时提取条件对甘草提取物抗氧化性的影响,通过单因素试验确定了提取时间、提取温度、溶剂浓度和液料比的大致范围,用RSM(响应面分析法)设计了正交试验,试验结果表明:提取时间为9h、提取温度为51.34℃、液料比为8.03时的甘草无水乙醇提取物的抗氧化性最好。
This article studied the effects of extraction conditions on the antioxidative activity of the extraction of Glycgrrhizauralensis Fisch with ethanol.The propable range of the extraction time,temperature,the ratio of solvent to material and the concentration of solvent were obtained through one factor experiments and the orthogonal experiments were designed by responds surface methodology.The results showed that the extraction obtained under the condition of time 9h, temperature 51.34℃, ratio of solvent to material 8.03 and 100%ethanol has the highest antioxidative activity.
出处
《食品科技》
CAS
北大核心
2003年第2期50-52,共3页
Food Science and Technology
关键词
甘草
天然抗氧化剂
提取工艺
乙醇
工艺条件
中药材
Glycgrrhizauralensis Fisch
ethanol
extraction
antioxidative activity
response surface methodology
