采用超声-微波协同技术提取丁香总多酚工艺优化及其高效原因分析  

The optimization of extracting total polyphenols from clove based on the simultaneous ultrasonic-microwave assisted extraction(UMAE) and the analysis for its high efficiency

作　　者：江慎华[1,2] 赵锦[1,2] 刘常金[1,2] 王煌[1,3] 廖亮[1] 张良慧[1] 刘瑜琦[1] 马海乐[1,4] 

机构地区：[1]九江学院药学与生命科学学院,江西九江332000 [2]天津科技大学食品工程与生物技术学院,食品营养与安全教育部重点实验室,天津300457 [3]九江学院图书馆,江西九江332005 [4]江苏大学食品与生物工程学院,江苏省农产品物理加工重点实验室,江苏镇江212013

出　　处：《食品工业科技》2014年第24期243-247,252,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31360371);江西省自然科学基金(20132BAB204030);江西省科技支撑计划(20123BBF60150);江西省教育厅科技项目(GJJ12620);江西省卫生厅项目(2013A017);江苏省农产品物理加工重点实验室开放课题(JAPP2010-5)

摘　　要：采用超声-微波协同技术对丁香总多酚提取工艺进行了优化,通过比较和扫描电镜分析初步解析这种技术高效提取的原因。结果表明,丁香总多酚超声-微波协同提取最佳工艺条件为:提取时间12min、微波功率75W、超声功率50W、料液比1∶30和乙醇浓度50%。对比分析发现,超声-微波协同对丁香总多酚的提取效率显著高于单独微波辅助提取和超声辅助提取(p<0.01)。扫描电镜分析发现,协同提取对原料细胞结构破坏更严重、作用更充分。The simultaneous ultrasonic/microwave assisted extraction （UMAE） technology of extracting total polyphenols from clove was optimized and the reason for high-efficiency of this method was analyzed through comparison analysis and scanning electron microscope. The results showed that the optimal parameters of the UMAE technology were as follows ,the extracting time was 12min ,the microwave power was 75W,the ultrasonic power was 50W,the ratio of sample to extracting solution was 1：30（g：mL）,and the concentration of ethanol was 50%. The comparative study showed that the extraction ratio of total polyphenols from clove by UMAE was significantly higher than those of microwave assisted extraction （MAE） and ultrasound assisted extraction （UAE） （p〈0.01）. A comparison of scanning electron microscopy on clove powders indicated the higher extraction efficiency of UMAE results from the more serious disruption of cell structure and the more sufficient interaction.

关 键 词：丁香 超声-微波协同 总多酚 工艺优化 扫描电镜 

分 类 号：TS201.1[轻工技术与工程—食品科学]