微波强化提取银杏黄酮的传质动力学研究  

Mass transfer kinetics of microwave strengthening extraction of flavonoids from Ginkgo biloba leaves

作　　者：欧阳娜娜[1] 李湘洲[1] 罗正[1] 

机构地区：[1]中南林业科技大学材料科学与工程学院,长沙410004

出　　处：《食品科技》2012年第9期205-208,共4页Food Science and Technology

基　　金：湖南省教育厅项目(09C1012)

摘　　要：选取提取温度、乙醇体积分数、料液比3个影响因素,根据黄酮得率研究微波提取其过程的动力学特性。结果表明,采用微波提取时,得率-时间关系和ln(C∞/(C∞-C))-t关系均显示:在提取的初始阶段,银杏黄酮得率能在较短时间内迅速提高,提取过程符合一级动力学方程反应特征。对于银杏黄酮的微波提取,在初期适当提高温度、增加溶剂浓度将利于目标产物的溶出。To discuss the dynamic characteristics by yields of flavonoids concerning heating temperature, solution concentration and solid/liquid ratio. The results showed that the figures of yield to time and In （Coo/（Coo-C）） to time implied that MAE extracting could reach its equilibrium quickly and be stable at the intial stage, the extraction process corresponded to first-rate dynamic equation characteristics. Higher temperature and solvent concentration would increase yield than lower ones at the first period of extraction.

关 键 词：银杏黄酮 传质动力学 微波强化提取 

分 类 号：R284.2[医药卫生—中药学]