微波辅助提取山楂籽总黄酮的工艺研究  

Microwave-assisted extraction technology of flavonoids from hawthorn seed

作　　者：乔聚林[1] 朱传合[1] 潘广彦[1] 王芳[1] 

机构地区：[1]山东农业大学食品科学与工程学院

出　　处：《饲料工业》2011年第5期44-47,共4页Feed Industry

基　　金：山东省科技攻关计划(2009GG10009047);泰安市科技专项计划

摘　　要：实验将微波辅助技术应用于山楂籽黄酮提取中,结果表明,浸提时间4.5 h、微波强度1 886.5 MHz、间歇作用7 min、水浴温度90℃、乙醇浓度60%、料液比1:20。该条件下,黄酮提取率可达89.5%,与传统回流提取法相比,黄酮提取率提高了20.2%。The microwave- assisted extraction of total Flavonoids from Hawthorn seed was investigated. The optimal conditions for extraction： microwave intensity 1 886.5 MHz, radiation time 7 rain, extraction temperature 90 ℃, extraction time 4.5 h, solid-liquid ratio of 1 ： 20, 60% ethanol. Under this condition, the extraction rate of flavonoids from hawthorn seed 89.5%. Compared with conventional reflux extraction, the Microwave-assisted extraction rate was increased by 20.2%.

关 键 词：微波辅助提取 山楂籽 总黄酮 

分 类 号：S816.32[农业科学—饲料科学]