正交优化微波辅助提取枸杞中总黄酮的工艺研究  

Study on the Microwave-assisted Extraction of Flavone from Wolfberry

作　　者：杨鹏[1] 巨敏[1] 朱沛沛[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,汉中723001

出　　处：《食品工业》2012年第1期28-30,共3页The Food Industry

摘　　要：以枸杞为原料,采用微波辅助提取枸杞中总黄酮,在单因素试验基础上,通过正交试验对工艺条件进行了优化,结果表明,最佳提取条件为:乙醇浓度为70%、微波温度为70℃、微波时间为120 s、液料比为16︰1(mL/g)、微波功率300 W,在此条件下的总黄酮提取率为18.964 5 mg/g。The microwave-assisted extraction conditions of flavone from the wolfberry were studied through the orthogonal test based on the single factor experiment.The results showed that the optimum conditions were as follows： concentration of ethanol 70%,microwave temperature 70 ℃,microwave time 120 s,ratio of liquid to material 16︰1,microwave power 300 W,the extraction rate can reach to 18.964 5 mg/g.

关 键 词：枸杞 总黄酮 微波辅助 提取 

分 类 号：TQ461[化学工程—制药化工]