微波辅助提取花生壳中总黄酮的工艺研究  

Study on Microwave-assisted Extraction Technology of the Flavonoids from Peanut Hull

作　　者：乔良博[1] 林华卫[1] 马雄[1] 丁雷涛[1] 刘军海[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《食品与发酵科技》2011年第4期34-37,共4页Food and Fermentation Science & Technology

摘　　要：研究了微波辅助提取花生壳中总黄酮的工艺条件,考察了乙醇浓度、料液比、微波处理时间、微波处理温度、微波功率对总黄酮提取率的影响,通过正交试验优化了提取工艺。结果表明最佳工艺条件为:乙醇浓度80%、料液比1:18、微波处理时间6min、微波处理温度70℃、微波功率500W,在此条件下,总黄酮提取率可达10.660mg/g。The microwave-assisted extraction technologig of the flavonoids from peanut hull was studied,investigating the influences of ethanol concentration,ratio of liquor,microwave time,microwave power and microwave temperature on the flavonoids＇ extraction rate.The technological conditions were optimized through orthogonal test.The results showed that the optimum conditions were as follows： ethanol concentration 80%,ratio of material to liquor 1：18,microwave time 6 min,microwave temperature 70℃,microwave power 500W.The extraction rate reached to 10.660mg/g in the optimum conditions.

关 键 词：微波辅助 黄酮 花生壳 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]