微波辅助提取杨梅果肉中的黄酮类化合物  

Microwave Assisted Extraction of Flavonoids from Waxbeery Flesh

作　　者：董良云[1] 董传万[1] 闫强[1] 蔡奇雄[1] 王逸兴[1] 

机构地区：[1]浙江大学地球科学系,浙江杭州310027

出　　处：《生物质化学工程》2006年第4期31-34,共4页Biomass Chemical Engineering

摘　　要：研究了在微波辅助下,以乙醇为萃取剂提取杨梅果肉中的黄酮类化合物的工艺条件。分别以乙醇体积分数、固液比、微波档位、处理时间为单因素进行试验,最后用正交试验法确定最佳提取工艺。结果表明,在乙醇体积分数为60.0%,固液比为1∶40,微波档位为低档,处理时间为4.0 m in时,黄酮类化合物提取率最高,为3.45%,与传统工艺相比,处理时间大幅度减少,提取率有了显著提高。The extraction condition of flavonoids from waxberry flesh by ethanol at assistance of microwave was studied. The single-factor experiments on effects of ethanol concentration, solid-liquid ratio, microwave power and irradiation time were conducted at first. The optimal extraction condition was obtained lately by orthogonal test. The results showed that the extraction yield of flavonoids was up to the top value of 3.45% in the condition of 60.0 % ethanol, 1 ： 40 of solid-liquid ratio, low rank of microwave power, and 4.0 min of irradiation time. Comparing with traditional technique, the irradiation extraction time decreased dramatically and extraction yield increased markedly.

关 键 词：杨梅果肉 黄酮类化合物 微波辅助提取 

分 类 号：TQ914.1[化学工程]