| 微波辅助提取洋葱黄酮类化合物的工艺研究 |
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| 引用本文： | 郭 梅,王 娜,王 君,梁 鹏. 微波辅助提取洋葱黄酮类化合物的工艺研究[J]. 食品科学, 2009, 30(20): 238-240. DOI: 10.7506/spkx1002-6300-200920050 |
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| 作者姓名： | 郭 梅 王 娜 王 君 梁 鹏 |
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| 作者单位： | 天津农学院食品科学系 |
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| 摘 要： | 利用微波辅助提取洋葱中黄酮类化合物，采用正交试验优化工艺条件。结果表明：影响洋葱黄酮类化合物得率的主次因素顺序为微波萃取时间＞微波功率＞乙醇体积分数＞料液比。最佳的提取工艺参数为微波功率960W、萃取时间60s、乙醇体积分数70%、料液比1:60。在此条件下，黄酮类化合物的得率为1.81%。
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| 关 键 词： | 洋葱 微波辅助提取 黄酮类化合物 |
| 收稿时间： | 2009-04-20 |
Microwave-assisted Extraction of Total Flavonoids from Onion |
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| GUO Mei,WANG Na,WANG Jun,LIANG Peng. Microwave-assisted Extraction of Total Flavonoids from Onion[J]. Food Science, 2009, 30(20): 238-240. DOI: 10.7506/spkx1002-6300-200920050 |
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| Authors: | GUO Mei WANG Na WANG Jun LIANG Peng |
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| Affiliation: | Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China |
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| Abstract: | Microwave-assisted extraction of total flavonoids from onion was optimized using orthogonal array design. Results indicated that technological parameters of microwave-assisted extraction affected total flavonoids yield in the following order of microwave extraction time ＞ microwave power ＞ ethanol concentration ＞ material/liquid ratio. A maximum total flavonoids yield of 1.81% was obtained through the optimal procedure based on 60 s extraction using 70% ethanol as the extraction solvent with a material/liquid ratio of 1:60 in 960 W microwave field. |
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| Keywords: | onion microwave-assisted extraction flavonoids |
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