微波辅助提取花生壳总黄酮工艺研究  

Study on microwave-assisted extraction technology of total flavonoids in peanut hull

作　　者：马雄[1] 乔良博[1] 林华卫[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：《粮食与油脂》2011年第10期32-36,共5页Cereals & Oils

摘　　要：研究微波辅助提取花生壳中黄酮工艺,考察微波温度、料液比、乙醇浓度和微波时间各因素对总黄酮提取率影响,并通过响应面法优化提取工艺。结果表明,提取花生壳黄酮最佳工艺条件为:微波温度73℃、液料比19 ml/g、微波时间358 s、乙醇浓度80%,在此条件下,总黄酮提取率为13.701 mg/g。The microwave-assisted extraction technologies of the Flavonoids from Peanut Hull are studied. The influences of microwave temperature, ratio of liquor to material, microwave time, and ethanol concentration are investigated by Response Surface analysis. The results show that the optimum conditions are as follows： microwave temperature73℃, ratio of liquor to material 19 mL/g, microwave time 358s, and ethanol concentration 80%. The extraction rate of the total Flavonoidss can reach to 13.701 mg/g in the optimum conditions.

关 键 词：微波辅助 黄酮 花生壳 

分 类 号：TS202.3[轻工技术与工程—食品科学]