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- Title
秋葵黄酮的超声辅助循环提取工艺 及其稳定性的研究.
- Authors
周婧琦; 高愿军; 秦令祥; 崔胜文
- Abstract
An ultrasonic assisted circulation extraction technology for okra flavonoid was optimized by orthogonal testing. The effects of temperature, pH and metal ions on the stability of okra flavonoid were studied. The results show that the optimum process parameters were ultrasonic power of 400 W, solid-liquid ratio of 1:25 (g/mL),extraction time of 45 min,and extraction temperature of 55 ℃. Under these conditions,the yield of okra flavonoid was 4.62%. The flavonoid exhibited good heat tolerance in solution. The chemical structure remains unchanged below 50 ℃. The stability of okra flavonoids was good in acid; When the concentration of metal ions Na+,K+, and Ca2+ was lower than 0.08%, it had no significant effect on the stability of the okra flavonoid,whereas Fe3+ and Cu2+ significantly altered flavonoid stability.
- Subjects
OKRA; METAL ions; CHEMICAL structure; TEMPERATURE effect; CALCIUM ions; ULTRASONICS
- Publication
Food Research & Development, 2021, Vol 42, Issue 20, p124
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2021.20.018