Optimized Extraction Technology of Flavonoids from Puree of Seabuckthorn Fruits
The major objective of this experiment is to optimize the extraction technology of flavonoids from Hippophae rhamnoides puree after juicing. Prior to determination of the flavonoids content by spectrophotometer, ethanol refluxing was employed to isolate flavonoids. Orthogonal experiments were adopted to analyze the effect of each factor in extraction temperature, extraction time and solid- liquid ratio on extraction percentage of flavonoids to ascertain the optimized extraction technology.
NETL
NSTL
万方数据
维普
