超声波辅助提取杏仁皮黄酮的研究  

Optimization of Ultrasonic-assisted Extraction Process of Flavonoids from Almond's Skin

作　　者：马雪玲[1] 张敏蓉 

机构地区：[1]临汾职业技术学院经济管理系,山西临汾041000

出　　处：《农产品加工（创新版）（中）》2013年第4期43-44,共2页Farm Products Processing

摘　　要：研究超声波辅助提取杏仁皮中黄酮的工艺。在单因素试验基础上采用正交试验设计,研究超声处理时间、料液比、乙醇体积分数和超声处理功率对黄酮类化合物得率的影响。结果表明,超声波辅助乙醇提取杏仁皮中总黄酮的最佳工艺参数为:超声时间5 min,料液比1:25,乙醇体积分数70%,超声功率400 W。The ultrasonic-assisted extraction process of flavonoids from almond＇s skin is studied. On the basis of single factor tests, response surface methodology is designed to investigate the effects of extraction time, ratio of the material to liquid, ethanol concentration and ultrasonic power. The results show that the optimum conditions of extracting are as follows： extraction time is 5 min, ratio of the material to liquid is 1 ： 25, ethanol concentration is 70% and ultrasonic power is 400 W.

关 键 词：杏仁皮 黄酮 超声波辅助提取 

分 类 号：TS201[轻工技术与工程—食品科学]