包埋技术在超声波提取乌饭树叶工艺中的应用

摘要

The organoleptic properties of the extract from Vaccinium bracteatum were greatly improved after the post-processing applied by pack cementation technique. Compared with the control sample , D-value of water content was only 22.2%of the control sample in the same time and the same humidity , so hygroscopicity had been significantly improved.;The solution of extract was also more limpid and bright , no abnormal odour;With HPLC method,the result shows, the content of total flavonoids of the sample is 0.017 2 mg/mg.%通过包埋法对乌饭树提取液进行处理，所得提取物的感官性质得到了极大的改善。与对照样品相比，在相同湿度相同时间内其含水量差值仅为对照品的22.2%，吸潮性得到了明显改善；所得提取物溶液色泽清澈、明亮，无异味；HPLC法检测结果显示，样品总黄酮的含量为0.0172 mg/mg。