摘要：玫瑰中富含黄酮,其抗氧化作用可以阻止细胞的退化、衰老和癌症的发生。基于玫瑰花中黄酮的强大功效,采用有机溶剂浸润的方法,从丰花玫瑰的花冠茶中提取了黄酮。通过单因素控制法优化得到了黄酮最佳提取工艺:花渣中加入40%乙醇,体积为花渣质量的100倍,在65℃条件下,浸润1 h后可以获得丰花玫瑰最大黄酮提取率5.50%±0.20%,为玫瑰黄酮的工业化生产奠定基础,对玫瑰花资源的开发利用提供依据。

摘要：盖仑制剂(galenical,包括酊剂和浸膏) 的提取效率以往一直很低,其原因在于未从浸提器结构方面考虑利用流体力学、温度等各种强化生产过程的因素。最近苏联克拉斯诺达尔制药厂设计了一种简单的渗漉器强化装置。

摘要：本文针对中药提取和二氧化碳超临界提取的特点进行了分析 ,指出二氧化碳超临界提取的方法运用在提取中药上存在的问题 ,呼吁有关方面对此应予以足够的重视 。

摘要：一、药酒传统的渗漉工艺药材放于渗漉池,再加白酒浸泡一定时间,慢慢放出即成为半成品药酒。如此浸泡共二次,所得二次半成品药酒在混合池中混合,同时加糖搅拌,混合均匀。再经过滤后即为成品药酒,送灌装工序。渗漉的效率这里指溶煤(酒)提取药材有效成分的效率。一般说与下列因素有关。

摘要：采用单因素试验设计,以乙醇为提取溶剂,在不同温度(20～50℃)和时间(5～20min)超声波处理下,测定相同质量鳍条总色素提取液的吸光度,从而探索出超声波技术提取罗非鱼鳍条总色素的适宜条件,并与传统振荡浸提法进行比较。试验表明,超声波法提取时间为15min,提取温度为20℃,提取溶剂为乙醇时,鳍条总色素提取效率最高;超声波法(提取温度为20℃,时间为15min,吸光度为0.177)提取鳍条总色素的效果不如振荡法(提取温度为30℃,时间为3h,吸光度为0.211)。

摘要：为了提高人参多糖提取分离工艺的效率和促进人参多糖在医药工业中的应用,本文在单因素实验结果基础上利用正交实验设计优化超声辅助人参多糖的热水浸提工艺,并且用苯酚-硫酸法测定人参多糖的含量。研究结果表明,在液料比为1∶43(g/m L)、水浴温度为70℃、超声时间为60 min时,基于重量法测定的人参多糖提取率达最大,为10.10%;基于苯酚-硫酸法测定的人参多糖含量为32.78%。

摘要：目的：研究从经处理后的龙眼核中提取原花青素的最佳工艺条件。方法：以提取时间、温度、提取溶剂的体积分数以及提取的料液比进行单因素试验,并以此为依据进行L_9（3~4）正交试验,优化得出最佳的提取条件。结果：研究表明各因素中对龙眼核原花青素提取影响的大小次序为：提取时间〉料液比〉乙醇体积分数〉提取温度,其最佳提取工艺为：50%乙醇,料液比1：10、提取时间2h以及提取温度60℃。结论：正交设计优化得到的龙眼核原花青素提取工艺方法具有更佳的提取效率。

摘要：Mango fruit (Mangifera indica) is very rich in fibre and vitamin C which are the required nutrients for good health and easy digestion of food in human body system. However, the fruit is highly perishable in its natural state after harvest due to the chemical deterioration and environmental effects. Due to the perishable nature, abundant wastage during the production season and relative scarcity during the off season were recorded by farmers. Processing the fruit into the form that can easily be stored, preserved, packaged, transported or consumed is crucial to having the product all the year round. Besides, mango juice can be consumed freshly, processed into dry powder, mixed or blended with other juice to make fruit jams, or evaporated to concentrates. These products have a lot of potential in food and beverage industries for export and foreign exchange earnings. Therefore, a small scale machine to process mango fruits to high quality juice is highly essential to reduce the postharvest loss and then add value to the commodity. To achieve this purpose, an abrasion-macerating device (AMD) was designed, fabricated and tested for small scale mango juice extraction. Design considerations focused on the techno-economic status of the micro and small scale fruit juice processors who are the intended users of the machine. The major components of the machine included hopper, perforated drum, screw conveyor, juice outlet, waste outlet, frame, electric motor and motor stand. Other components included screw shaft, the juice collector, top cover and the transmission system. In operation, the screw conveyor conveys and presses the mango fruits against the perforated roughened drum. The abrasion/tearing process of the screw on the flesh of the fruit and further pressing against the drum squeeze enough juice out of the fruit. The juice extracted is drained through the perforated mesh of the juice channel into the juice outlet from where it is collected while the residual waste is