微波辅助有机溶剂法提取花生壳黄酮的最佳工艺研究  

Study on the Optimum Technology of Extracting Flavonoids from Peanut Shell by Microwave-Assisted Organic Solvent Method

作　　者：曹晓玲[1] 范萌[1] CAO Xiaoling;FAN Meng(School of Life Science and Technology,Wuhan University of Bioengineering,Wuhan 430415,China)

机构地区：[1]武汉生物工程学院生命科学与技术学院,湖北武汉430415

出　　处：《现代食品》2022年第4期52-54,58,共4页Modern Food

摘　　要：本文对微波辅助有机溶剂法提取花生壳中的黄酮进行研究,分析不同溶剂浓度、料液比、提取时间和提取温度对花生壳中黄酮提取效果的影响,在单因素试验的基础上,通过正交试验确定花生壳中黄酮的最佳提取工艺条件。结果表明,乙醇浓度70%,料液比1∶35,微波时间60 s,90℃条件下浸提2 h,黄酮的得率为5.223%。The microwave-assisted organic solvent method for extracting flavonoids from peanut shells was studied.The effects of different solvent concentrations,material-to-liquid ratios,extraction time and extraction temperature on the extraction of flavonoids from peanut shells were analyzed.On the basis of single factor experiment,the optimum extraction conditions of flavonoids from peanut shell were determined by orthogonal experiment.The results show that the ethanol concentration is 70%,the material-to-liquid ratio is 1∶35,the microwave time is 60 s,and the extraction is 2 h under the conditions of 90℃,the yield of flavonoids was 5.223%.

关 键 词：花生壳 黄酮 提取 

分 类 号：R151.3[医药卫生—营养与食品卫生学]