ScholarLens Back to search
2011•Cereals & OilsRequires access

Study on microwave-assisted extraction technology of total flavonoids in peanut hull

Junhai Liu

Open publisher page 0 citations

Abstract

The microwave-assisted extraction technologies of the Flavonoids from Peanut Hull are studied.The influences of microwave temperature,ratio of liquor to material,microwave time,and ethanol concentration are investigated by Response Surface analysis.The results show that the optimum conditions are as follows:microwave temperature73℃,ratio of liquor to material 19 mL/g,microwave time 358s,and ethanol concentration 80%.The extraction rate of the total Flavonoidss can reach to 13.701 mg/g in the optimum conditions.

About this research paper

What this paper is about

The microwave-assisted extraction technologies of the Flavonoids from Peanut Hull are studied.The influences of microwave temperature,ratio of liquor to material,microwave time,and ethanol concentration are investigated by Response Surface analysis.The results show that the optimum conditions are as follows:microwave temperature73℃,ratio of liquor to material 19 mL/g,microwave time 358s,and ethanol concentration 80%.The extraction rate of the total Flavonoidss can reach to 13.701 mg/g in the optimum conditions.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The microwave-assisted extraction technologies of the Flavonoids from Peanut Hull are studied.The influences of microwave temperature,ratio of liquor to material,microwave time,and ethanol concentration are investigated by Response Surface analysis.The results show that the optimum conditions are as follows:microwave temperature73℃,ratio of liquor to material 19 mL/g,microwave time 358s,and ethanol concentration 80%.The extraction rate of the total Flavonoidss can reach to 13.701 mg/g in the optimum conditions.

Key concepts: Microwave, Extraction (chemistry), Hull, Ethanol, Chemistry, Chromatography, Materials science, Organic chemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Study on microwave-assisted extraction technology of total flavonoids in peanut hull — Research Paper | ScholarLens