微波辅助提取柑桔皮渣中类黄酮的研究  

Optimization of microware-assisted extraction of flavonoids from citrus dregs

作　　者：张玉[1] 曾凡坤[1] 吴剑[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2010年第7期210-212,共3页Science and Technology of Food Industry

基　　金：国家支撑计划项目(2007BAD47B06-4)

摘　　要：以水替代有机溶剂,利用微波法辅助提取类黄酮。首先对提取工艺进行单因素实验,在此基础上设计四因素四水平正交实验,确定微波法辅助提取柑桔皮渣中类黄酮的最佳工艺。实验结果表明,最佳提取条件为:温度65℃,时间4min,料水比1∶4,功率700W。此条件下,类黄酮的得率为1·03%。The flavonoids were extracted from water as the replacement for organic solvent by microwave-assisted method. On the basis of single-factor test,the optimum microware-assisted extraction conditions of flavonoids from citrus dregs were determined through orthogonal experiment. The experiment result showed the optimum extraction condition was temperature 65℃,time 4min,ratio of material to water 1∶4 and power 700W. In the condition,the extraction rate of flavonoids was 1.03%.

关 键 词：柑桔 类黄酮 微波 提取 

分 类 号：X792[环境科学与工程—环境工程]