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作 者:于丽静[1] 董华强[1] 战宇[2] 宁正祥[1]
机构地区:[1]华南理工大学轻工与食品学院,广州510640 [2]广州大学化学化工学院,广州510006
出 处:《食品工业》2007年第3期1-2,共2页The Food Industry
基 金:广州市科技局项目(2006J1-C0251);广东省科技计划支持项目(2005A20303002)
摘 要:以多穗柯(Lithocarpus polystachyus Rehd)叶为原料,研究了不同料水比、提取温度和提取时间等因素对二氢查耳酮提取率的影响。结果表明,二氢查耳酮的最佳提取条件为:1∶8的料水比,在80℃温度提取60min,二氢查耳酮的提取率达5.26%。用高效液相色谱法检测,二氢查耳酮含量为98.37%。Dihydrocharcone was extracted by water as the solvent from Lithocarpus polystachyus Rehd. The key factors including the dosage of the extraction solvent, the temperature and period of the extraction, were studied in this experiment. The result indicates the best conditions are: when the solvent is water the weight of the water is 8 times than of the Lithocarpus polystachyus Rehd, the temperature of the water is 60℃, the period of the extraction is 60 min,then the content of dihydrochareone can reach 5.26%. Use HPLC to check, the pure of the dihydrocharcone is 98.37%.
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