超声微波双辅助提取柑橘皮总黄酮的研究.PDFVIP

266 2010, Vol. 31, No. 20 食品科学 ※工艺技术 1 2 2,3 2,3 4 麻明友 ，刘建本 ，吴显明 ，陈 上 ，温 晓 (1.吉首大学城乡资源与规划学院，湖南 张家界 427000 ；2.吉首大学化学化工学院，湖南 吉首 416000 ；3.湘西自治 州矿产与新材料技术创新服务中心，湖南 吉首 416000 ；4.林产化工工程湖南省重点实验室，湖南 张家界 427000) ：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 。 ：柑橘皮；超声；微波；黄酮 Ultrasonic Treatment Followed by Microwave Treatment for Extraction of Flavonoids from Orange Peel 1 1 2,3 2,3 4 MA Ming-you ，LIU Jian-ben ，WU Xian-ming ，CHEN Shang ，WEN Xiao (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 ef