An Instant drink made from FructusSophorae Japonicae was developed. The rutin content and physical characteristics of the product were studied.
以槐角为原料,开发了一种速溶槐角饮料,研究了不同工艺及配方对产品中芦丁含量及物性的影响。
2
The effects of hydrolysis time, hydrolysis temperature and hydrochloric acid concentration on hydrolysis rate of FructusSophorae isoflavones were investigated.
探讨水解时间、盐酸浓度和水解温度对异黄酮水解率的影响,并通过响应面法确定最佳水解条件。
3
The hydrolysis rate of FructusSophorae isoflavones was detected by high performance liquid chromatography.