微波提取板栗花中黄酮类物质的工艺研究  

Extraction of flavonoids from the flowet of Castanea mollissima blume

作　　者：吴雪辉[1] 江南[1] 梁颖诗[1] 陈丽珊[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2006年第8期106-109,共4页Science and Technology of Food Industry

基　　金：广东省教育厅自然科学基金资助项目(Z03007)

摘　　要：探讨了微波萃取、超声波提取、常规加热回流等方法提取板栗花中黄酮类化合物的工艺,并对其提取效果进行对比。结果表明,微波萃取法具有高效、短时的优势,对板栗花中黄酮类化合物提取的最佳条件为:板栗花粉碎度100～120目,固液重量比1∶140,微波功率800W,处理时间3min,在此条件下,板栗花中黄酮类化合物的提取率为71.9%。The optimal extraction condition of flavonoids from the flower of Castanea mollissima Blume by different ways such as microwave, ultrasonic waves and heating circumfluence was discussed, and the extraction effect was compared. The results indicated that microwave extraction had the advantage of higher efficiency. The optimal conditions were： particle size 100-200 mesh, ratios of material to solvent by weight 1：140, microwave power 800w and extraction circle 3 minutes. The extraction yield of flavonoids was 71.9% under these conditions.

关 键 词：板栗花 黄酮类化合物 微波 超声波 加热回流 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]