微波辅助提取山楂黄酮类化合物的工艺  

Study on Microwave Assisted Extraction of Total Flavonoids from Hawthorn Fruits

作　　者：郭梅[1] 任效东[1] 王娜[1] 李拖平[2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]辽宁大学轻型产业学院食品科学与工程系,辽宁沈阳110036

出　　处：《食品研究与开发》2012年第3期51-54,共4页Food Research and Development

摘　　要：利用微波辅助提取山楂中黄酮类化合物,采用正交试验优化了工艺条件,结果表明,影响山楂黄酮类化合物得率的主次因素顺序为微波萃取时间>微波功率>料液比>乙醇浓度。最佳的提取工艺参数为微波功率400 W,萃取时间120 s,乙醇浓度60%,料液比1∶40(g/mL)。在此条件下,黄酮类化合物的得率为3.19%。Microwave assisted extraction of total flavonoids from hawthorne was optimized by an orthogonal test.The results showed that the extraction rate of flavonoids is mostly influenced by ratio of solid-liquid,followed by ethanol concentration,microwave extracting time and microwave power.The optimum process parameters are microwave power 400 W,extracting time 120 s,ethanol concentration 60 % and ratio of solid-liquid 1∶40（g/mL）.Under these conditions,the extraction yield is up to 3.19 %.

关 键 词：山楂 微波辅助提取 黄酮 

分 类 号：TQ461[化学工程—制药化工]