微波提取苦瓜总黄酮的工艺研究  

Research of Extraction Process of Total Flavones from Momordica Charantia L.with Microwave

作　　者：刘亚娟[1] 范文昌[1] 

机构地区：[1]广东食品药品职业学院,广东广州510520

出　　处：《化学与生物工程》2013年第10期54-56,60,共4页Chemistry & Bioengineering

摘　　要：以苦瓜果实为原料,以总黄酮提取率为评价指标,通过单因素实验考察了微波功率、液固比、乙醇体积分数、苦瓜粉末粒度等对总黄酮提取率的影响;在此基础上,通过正交实验确定最佳提取工艺条件为:微波功率500 W、液固比11∶1(mL∶g)、乙醇体积分数60%、苦瓜粉末粒度80目,在此条件下总黄酮提取率为15.576mg·g-1。Using Momordica charantia L. as raw material,with the extraction rate of total flavones as evalu- ation index, the effects of microwave power,liquid-solid ratio, volume fraction of ethanol, particle size of materi- al on extraction rate of total flavone~ were investigated by single factor experiment. Based on the results ob- tained,the optimum extraction conditions were determined by orthogonal experiment as follows： microwave power of 500 W,liquid-solid ratio of 11 ： 1 （mL ·g） ,volume fraction of ethanol of 60 % ,particle size of material of 80 mesh. Under the optimum conditions,the extraction rate of total flavones was 15. 576 mg ·g-1.

关 键 词：苦瓜 微波 总黄酮 提取工艺 

分 类 号：R284.2[医药卫生—中药学]