微波提取苦荞麦麸皮总黄酮工艺研究  

Study on Extraction Technology of Total Flavonoids in Tartary Buckwheat Bran by Microwave

作　　者：王军[1] 王敏[1] 李小艳[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《天然产物研究与开发》2006年第4期655-658,627,共5页Natural Product Research and Development

基　　金：科技部攻关计划重大项目(2003BA901A19);西安市2003年农业科技攻关计划项目(NG200317)

摘　　要：本文对苦荞麦麸皮总黄酮微波提取工艺进行了研究。试验结果表明:微波提取的最佳工艺条件为微波功率中档,微波加热120 s,乙醇浓度80%,料液比1:50,该工艺条件下总黄酮得率达5.51%;与传统提取方法相比,微波提取法具有节省时间、节约能量、提取效率高、控制方便等优点。In this paper, the extraction technology of total flavonoids in tartary buckwheat bran by microwave was studied. The results showed that the optimum conditions of the extraction technology were obtained as follows： microwave power middling , treatment time 120 s, the concentration of ethanol 80%, the ratio of material to solvent 1 ： 50, using this technology, the extraction yield of total flavonoids was 5.51%. Compared with traditional extraction technology, the microwave method was time- and power-saving, at the same time,which was convenient and efficient.

关 键 词：苦荞麦麸皮 总黄酮 微波 提取工艺 

分 类 号：R151.2[医药卫生—营养与食品卫生学]