Optimization of microwave-assisted extraction of antihepatotoxic triterpenoid from actinidia deliciosa root and its comparison with conventional extraction methods

Food Technology and Biotechnology

Volumn 45, Issue 2, 2007, Pages 174-180

  Bai, Xinpeng ^a,b   Qiu, Aiyong ^a   Guan, Junjun ^c  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b South China University of Tropical Agriculture   (China)

^c HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Actinidia deliciosa root; Microwave assisted extraction (MAE); Response surface methodology; Triterpenoid

Indexed keywords

ACTINIDIA DELICIOSA ROOT; CONVENTIONAL EXTRACTION; EXTRACTION EFFICIENCIES; MICROWAVE-ASSISTED EXTRACTION; OPTIMUM OPERATING CONDITIONS; RESPONSE SURFACE METHODOLOGY; THREE-DIMENSIONAL RESPONSE; TRITERPENOIDS;

ETHANOL; LIQUIDS; MATHEMATICAL MODELS; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; OPTIMIZATION; SURFACE PROPERTIES;

EXTRACTION;

ACTINIDIA DELICIOSA;

EID: 34547377335     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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