Abstract
Flavonoids from Artemisia selengensis leaves were enriched by macro-porous resin NKA-2 that was chosen by comparing the static adsorption and desorption properties among 16 kinds of resins. As a result, the peak yield and purity of flavonoids can reach 38.56% and 67.80% respectively, when using 20% ethanol as eluent.Those natural extractions gained from Artemisia selengensis leaves were added into flour to produce a kind of healthy biscuits, and this study would further determine the optimal formula of those healthy biscuits with two different flavors by exploring biscuit recipes and producing processes.
Publication Date
9-28-2017
First Page
178
Last Page
181
DOI
10.13652/j.issn.1003-5788.2017.09.037
Recommended Citation
Yongling, LU; Chen, WANG; Yuli, LIANG; Kun, ZHU; Xiaoyi, ZHU; Hongmei, GUO; and Lishuang, LU
(2017)
"Purificationof flavonoids from Artemisia selengensis leaves and prepareation bake healthy biscuits with the flavonoids,"
Food and Machinery: Vol. 33:
Iss.
9, Article 37.
DOI: 10.13652/j.issn.1003-5788.2017.09.037
Available at:
https://www.ifoodmm.cn/journal/vol33/iss9/37
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