超声波辅助提取花生壳总黄酮工艺的优化

目的：确定超声波辅助提取花生壳总黄酮的工艺条件。方法：以花生壳总黄酮提取率为指标,以乙醇浓度、料液比、提取时间、提取温度为因素进行试验设计,对超声波辅助提取花生壳总黄酮的工艺进行优化研究。结果：超声波辅助提取花生壳总黄酮的最佳工艺条件是超声功率120W、频率40Kz条件下,乙醇浓度70%、料液比1：30、提取温度55℃、提取时间40min,此条件下花育16品种成熟花生壳的总黄酮提取率为1.98%,远高于目前相关文献报道的花生壳总黄酮提取率。结论：本试验结果可作为超声波辅助提取花生壳总黄酮工艺制定的依据。

Optimalization of Extract Technique of Total Flavonoids from Peanut Hulls with Assistance of Ultrasonic

【Objective】 To determine the optimal condition to extract total flavonoids from peanut hulls with assistance of ultrasonic.【Method】 Taking the extraction rate of the total flavonoids from peanut hulls as index,ethanol concentration,solid-liquid ratio extracting temperature,and time as factors,the optimalization reseach on the extracting technique of total flavonoids from peanut hulls with the assistance of ultrasonic was conducted.【Result】 The optimal technical condition to extract total flavonoids from peanut hulls with the assistance of ultrasonic was the ethanol concentration 70%,extracting temperature 55℃,solid-liquid ratio 1：30 and duration of ultrasonic 40min with the ultrasonic power 120W,frequency 40Kz.Under these conditions,a total flavonoids extraction rate of 1.98% from peanut hulls of peanut variety ＂Huayu 16＂ was obtained which was more higher than those total flavonoids extraction rates of peanut hulls having been reported.【Conclusion】 The experiment could be used as the basis for the technique determine to extract total flavonoids from peatnut hulls with the assistance of ultrasonic.