Optimization of Extraction Technology of Medicinal and Nutrition Components from Rose
To tie with production needs of rose beverage, extraction conditions of roses were optimized. The indicators based on polyphenols, flavonoids, aqueous extract and amino acid content that in the leaching liquor. Researchers optimized factors including extraction temperature, solid-liquid ratio, extraction time and so on. The optimum extraction conditions were determined with orthogonal trial and researchers by composite score method. The results showed that extracts of polyphenols, flavonoids, and amino acid contents of water extract reached the maximum under such conditions: 100 V, solid-liquid ratio 1:50, and extraction 30min.
rose extraction polyphenols flavonoids water extract amino acids
LI fengying LIU Suwen LIANG jianlan ZHANG Jiancai
Department of Food Science and Technology, Hebei Normal University of Science and Technology, Changli, Hebei, 066600
国际会议
The 2nd Conference on Key Technology of Horticulture(第二届园艺关键技术学术会议 CKTH 2010)
北京
英文
168-171
2010-07-17（万方平台首次上网日期，不代表论文的发表时间）