摘要
以紫苏种子榨油后的残渣(紫苏饼)为材料,采用索氏提取法提取紫苏籽饼粕黄酮类物质。最终确定索氏法提取紫苏黄酮的最佳条件为:提取时间3 h,紫苏籽饼粒径20目,乙醇体积分数90%(v/v),料液比1∶5,提取2次,此时黄酮的提取率为1.636%。
In Perilla seed oil residue(Perilla cake) as material, using Soxhlet extraction method was adopted for the extraction of perilla seed cake meal flavone substances. Ultimately determine the Soxhlet extraction flavonoids from Perilla frutescens, the optimum conditions for extraction time 3h, perilla seed cake size 20 mesh, ethanol volume fraction of 90%(V / V), solid to liquid ratio of 1:5, extraction 2 times, then flavonoids extraction rate 1.636%.
出处
《现代食品》
2015年第21期71-73,共3页
Modern Food
关键词
紫苏籽饼
黄酮
索氏提取
Perilla seed cake
Flavone
Soxhlet extraction
