| 超声微波双辅助提取柑橘皮总黄酮的研究 |
| |
| 引用本文： | 麻明友,刘建本,吴显明,陈 上,温 晓.超声微波双辅助提取柑橘皮总黄酮的研究[J].食品科学,2010,31(20):266-269. |
| |
| 作者姓名： | 麻明友 刘建本 吴显明 陈 上 温 晓 |
| |
| 作者单位： | 1.吉首大学城乡资源与规划学院 2.吉首大学化学化工学院 3.湘西自治州矿产与新材料技术创新服务中心 4.林产化工工程湖南省重点实验室 |
| |
| 基金项目： | 湖南省自然科学基金项目(06JJ50161)；湖南省科技厅重点实验室专项(2008TP2004-2) |
| |
| 摘 要： | 为研究柑橘皮总黄酮的超声微波双辅助提取效果，对柑橘皮先进行超声再进行微波提取。应用单因素和正交试验，研究乙醇体积分数、固液比、微波功率及作用时间等因素对柑橘皮总黄酮提取率的影响。结果表明：采用超声微波双辅助提取技术得到的黄酮提取率较单独采用超声或微波辅助提取率高。以70% 乙醇为溶剂、固液比1:20(g/mL)、40℃超声处理30min、微波功率400W、微波时间3min 得到的总黄酮提取率为3.11%，结果较为理想。
|
| 关 键 词： | 柑橘皮 超声 微波 黄酮 |
| 收稿时间： | 2010-07-28 |
Ultrasonic Treatment Followed by Microwave Treatment for Extraction of Flavonoids from Orange Peel |
| |
| MA Ming-you,LIU Jian-ben,WU Xian-ming,CHEN Shang,WEN Xiao.Ultrasonic Treatment Followed by Microwave Treatment for Extraction of Flavonoids from Orange Peel[J].Food Science,2010,31(20):266-269. |
| |
| Authors: | MA Ming-you LIU Jian-ben WU Xian-ming CHEN Shang WEN Xiao |
| |
| Affiliation: | 1. College of Resources and Planning Sciences, Jishou University, Zhangjiajie 427000, China；
2. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China；
3. Xiangxi Mineral Resources and New Materials Technology Innovation Service Center, Jishou 416000, China；
4. Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Zhangjiajie 427000, China |
| |
| Abstract: | In order to improve the extraction yield of total flavonoids from orange peel, sequential treatments with ultrasonic followed by microwave were used for the extraction of total flavonoids. The effects of concentration of ethanol as the extraction solvent, solid/liquid ratio and microwave power and treatment time on the extraction yield of total flavonoids were explored by single-factor and orthogonal array design methods. The combination of ultrasonic with microwave gave higher extraction efficiency than the use of ultrasonic and microwave alone, and a maximum extraction yield of total flavonoids was achieved after soaking in 20-fold volume of 70% ethanol for 30 min, followed by ultrasonic treatment for 30 min and subsequent 400 W microwave treatment for 3 min. |
| |
| Keywords: | orange peel ultrasonic extraction microwave extraction flavonoids |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
