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循环超声强化提取肉苁蓉中多糖和甜菜碱
欧阳杰; 赵兵; 王晓东; 韩江勇; 王玉春
2003
Source Publication过程工程学报
Issue03Pages:227-230
Abstract研究了循环超声强化提取肉苁蓉中多糖和甜菜碱的工艺条件. 实验结果表明,将肉苁蓉粉碎至40目,液固比为60 ml/g时提取较为适宜. 循环超声提取多糖和甜菜碱的较优工艺条件是:提取温度40oC,超声功率1000 W,提取时间10 min,在此条件下,多糖的提取量为46.9 mg/g,甜菜碱的提取量为136.5 mg/g,分别相当于沸水回流7 h时提取量的107.3%和103.8%.
Keyword肉苁蓉 多糖 甜菜碱 超声波 提取
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/5538
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
欧阳杰,赵兵,王晓东,等. 循环超声强化提取肉苁蓉中多糖和甜菜碱[J]. 过程工程学报,2003(03):227-230.
APA 欧阳杰,赵兵,王晓东,韩江勇,&王玉春.(2003).循环超声强化提取肉苁蓉中多糖和甜菜碱.过程工程学报(03),227-230.
MLA 欧阳杰,et al."循环超声强化提取肉苁蓉中多糖和甜菜碱".过程工程学报 .03(2003):227-230.
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