微波辅助提取崀山脐橙皮总黄酮及生物活性研究  

Microwave-assisted extraction of total flavonoids from Langshan navel orange peel and its biological activity

作　　者：周新崇 易灿 刘进兵 ZHOU Xinchong;YI Can;LIU Jinbing(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000

出　　处：《邵阳学院学报（自然科学版）》2022年第2期87-95,共9页Journal of Shaoyang University：Natural Science Edition

基　　金：邵阳学院研究生科研创新项目(CX2019SY054)。

摘　　要：文中采用微波法对崀山脐橙皮中总黄酮的提取工艺进行优化。在单因素试验提取次数、提取时间、提取温度、微波功率、乙醇体积分数和料液比对崀山脐橙皮总黄酮提取量的影响基础上,采用响应面法建立了提取时间、乙醇体积分数、微波功率、料液比四因素三水平的回归模型,得出影响崀山脐橙皮黄酮提取量的因素主次顺序为:乙醇体积分数、微波功率、提取时间和料液比。确定了微波提取崀山脐橙皮总黄酮的最优提取工艺条件:提取时间为4 min、微波功率为480 W、乙醇体积分数为75%、料液比为1:40 g/mL,在此条件下得到的崀山脐橙皮黄酮提取量为2.95 mg/g,对DPPH·和ABTS+·的清除能力明显,有良好的抗氧化活性。In this paper,the extraction process of total flavonoids from Langshan navel orange peel was optimized by using microwave method.On the basis of the single factor test of the effects of extraction times,extraction time,extraction temperature,microwave power,ethanol volume fraction,and solid-liquid ratio on the extraction of total flavonoids from Langshan navel orange peel,a regression model of four factors and three levels of extraction time,ethanol concentration,microwave power,and solid-liquid ratio was established by response surface methodology.The importance of the parameters is as follows:ethanol volume frastion>microwave power>extraction time>solid-liquid ratio.The optimal extraction process conditions for microwave extraction of total flavonoids from Langshan navel orange peel were determined:the extraction time was 4 min,the microwave power was 480 W,the volume fraction of ethanol was 75%,and the ratio of solid to liquid was 1∶40 g/ml.Under the condition,the extraction amount of flavonoids from Langshan navel orange peel was 2.95 mg/g.It shows obvious effect on the scavenging ability of DPPH·and ABTS+·,and exhibits good antioxidant activity.

关 键 词：崀山脐橙皮 总黄酮 响应面法 工艺优化 抗氧化活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]