川佛手中黄酮类物质的微波和超声波联合提取工艺优化  

Process optimization of microwave and ultrasonic extraction of flavonoids in Chuan Bergamot

作　　者：邓祥[1,2] 黄小梅 王坤[1] 

机构地区：[1]四川文理学院化学化工学院,四川达州635000 [2]"特色植物开发研究"四川省高校重点实验室,四川达州635000

出　　处：《应用化工》2017年第11期2154-2157,共4页Applied Chemical Industry

基　　金：四川省科技厅应用基础研究项目资助(2015JY0033);四川省教育厅重点项目资助(16ZA0356)

摘　　要：采用微波和超声波联合提取技术提取川佛手中的黄酮,在微波功率800 W和微波提取时间40 min条件下,考察了乙醇浓度、提取温度、超声时间和料液比对提取效率的影响。结果表明,超声波提取川佛手中黄酮类物质的最佳工艺参数为:乙醇浓度80%,温度55℃,提取时间1.5 h,料液比1∶20 g/mL。在最佳提取工艺条件下,川佛手黄酮的提取率约为44.05 mg/g。Flavonoids were extracted from Chuan Bergamot by microwave and ultrasonic method. Under the condition of microwave power 800 W and microwave extraction time of 40 min,the effects of ethanol concentration,extraction temperature,ultrasonic time and material/solvent ratio on extraction efficiency were studied. The result showed that the optimal conditions were determined as follows: ethanol concentraction was 80%,extraction temperature was 55 ℃,ultrasonic time was 1. 5 h and extraction liquid ratio was 1∶ 20 g/mL by orthogonal test L_9( 3~4) design. Under the optimum extraction conditions,the extraction rate of flavonoids in Chuan Bergamot was about 44. 05 mg/g by verification experiment.

关 键 词：川佛手 黄酮 提取 微波 超声波 

分 类 号：TQ914.1[化学工程]