Optimization of microwave-assisted extraction of antihepatotoxic triterpenoid from actinidia deliciosa root and its comparison with conventional extraction methods
A simple and rapid microwave-assisted extraction (MAE) procedure has been developed and optimized for extracting triterpenoids (TTP) from the Actinidia deliciosa root. Several variables that could potentially affect the extraction efficiency, namely extraction time (min), ethanol fraction (%), liqui...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000693551/Similar |
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| Matična publikacija: |
Food technology and biotechnology 45 (2007), 2 ; str. 174-180 |
| Glavni autor: | Bai, Xinpeng (-) |
| Ostali autori: | Qiu, Aiyong (-), Guan, Junjun |
| Vrsta građe: | Članak |
| Jezik: | eng |
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| Online pristup: |
Digitalni arhiv mrežnih publikacija |
APA stil citiranja
Bai, X., Qiu, A., & Guan, J. (2007). Optimization of microwave-assisted extraction of antihepatotoxic triterpenoid from actinidia deliciosa root and its comparison with conventional extraction methods: Optimization of microwave-assisted extraction of antihepatotoxic triterpenoid from actinidia deliciosa root and its comparison with conventional extraction methods. Food technology and biotechnology, p. 5.
Chicago stil citiranjaBai, Xinpeng, Aiyong Qiu, and Junjun Guan. "Optimization of microwave-assisted extraction of antihepatotoxic triterpenoid from actinidia deliciosa root and its comparison with conventional extraction methods: Optimization of microwave-assisted extraction of antihepatotoxic triterpenoid from actinidia deliciosa root and its comparison with conventional extraction methods." 2007: 5.
MLA stil citiranjaBai, Xinpeng, Aiyong Qiu, and Junjun Guan. "Optimization of microwave-assisted extraction of antihepatotoxic triterpenoid from actinidia deliciosa root and its comparison with conventional extraction methods: Optimization of microwave-assisted extraction of antihepatotoxic triterpenoid from actinidia deliciosa root and its comparison with conventional extraction methods." 2007: 5.