微波提取苦荞籽粒总黄酮最佳工艺的研究  

Studies on Optimum Technology of Extracting Total Flavonoids from Tartary Buckwheat Seed by Microwave

作　　者：安守强[1] 李瑞国[1] 梁成真[2] 高冬丽[1] 柴岩[1] 

机构地区：[1]西北农林科技大学农学院,陕西杨凌712100 [2]中国农业科学院研究生院,北京100081

出　　处：《安徽农业科学》2007年第10期2833-2834,共2页Journal of Anhui Agricultural Sciences

基　　金："十一五"国家科技支撑计划项目(2006BAD02B06);陕西省农业攻关项目(2006K-G17-01)

摘　　要：以苦荞籽粒为原料,采用单因素试验和正交试验结合,研究了微波功率、乙醇浓度、固液比、萃取时间等工艺参数对总黄酮含量的影响。结果表明,微波萃取苦荞籽粒黄酮,微波功率、乙醇浓度、固液比、萃取时间对总黄酮含量都有影响,次序为乙醇浓度>微波功率>固液比>萃取时间。微波提取苦荞麦黄酮的较优组合为:微波功率360 W、乙醇浓度60%、固液比1∶60、萃取时间4 min。With the tartary buckwheat seeds as material, the effect of extraction technology indices of microwave power, alcohol concentration, ratio of solid to solvent and extraction time on total flavonoid content were analyzed by combination of single factor experiments and orthngonal experiments. During the extraction of total flavonoid by microwave, these indices affected the extracting efficiency in the following order： alcohol concentration 〉 microwave power 〉 ratio of solid to solvent 〉 extraction time. The optimal conditions for the extracting flavonoids from tartary buckwheat seeds were microwave power of 360 W, 60% alcohol, ratios of solid to solvent of 1：60 and extraction time of 4 min.

关 键 词：微波萃取 荞麦 黄酮类化合物 

分 类 号：Q946[生物学—植物学]