栎皮酮的微波强化提取技术  

作　　者：李冰[1] 吴建文[1] 李琳[1] 陈玲[1] 胡松青[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品工业科技》2004年第11期96-99,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(29876013);广东省科技攻关项目(2003C104025);华南理工大学高水平大学重大项目

摘　　要：采用微波技术来强化从洋葱中提出天然抗氧化剂———栎皮酮。考察了微波功率、微波辐射时间、碱液浓度以及溶剂用量对栎皮酮提取率的影响,并且观察了在微波场下洋葱细胞的变化情况,从而探讨微波强化栎皮酮提取过程的机制。The natural anti-oxidant of quercetin was extracted from onion with the assistance of microwave. The effects of microwave output power, microwave irradiation time, the concentration of NaOH and the amount of extraction solvent on the extraction yield were investigated. The change of onion cells under the microwave field was observed and the mechanism of microwave-assisted extraction was discussed.

关 键 词：栎皮酮 微波 抗氧化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]