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当前位置: 首页 > 文章 > 微波和超声波提取脐橙皮渣总黄酮工艺条件优化 食品科学 2012,33 (6) 19-23
Position: Home > Articles > Process Optimization for Microwave-assisted and Ultrasonic-assisted Extraction of Total Flavonoids from Navel Orange Residue(Left over from Juicing) FOOD SCIENCE 2012,33 (6) 19-23

微波和超声波提取脐橙皮渣总黄酮工艺条件优化

作  者：
尹波;王科军;钟金莲;罗序中
单  位：
赣南师范学院化学与生命科学学院
关键词：
脐橙渣;微波辅助;超声波;总黄酮
摘  要：
采用单因素试验及均匀设计法试验和SPSS 13.0统计软件回归分析,进行微波辅助和超声波辅助提取赣南脐橙皮渣中总黄酮的工艺研究。结果表明:微波辅助最佳提取条件为功率390W、辐射时间7min、乙醇体积分数50%、料液比1:45(g/mL),总黄酮提取可达19.3mg/g;超声波最佳提取条件为温度70℃、超声提取时间60min、乙醇体积分数50%、料液比1:45(g/mL),总黄酮提取可达16.6mg/g。
译  名：
Process Optimization for Microwave-assisted and Ultrasonic-assisted Extraction of Total Flavonoids from Navel Orange Residue(Left over from Juicing)
作  者：
YIN Bo,WANG Ke-jun,ZHONG Jin-lian,LUO Xu-zhong(College of Chemistry and Life Science,Gannan Normal University,Ganzhou 341000,China)
关键词：
navel orange residues;microwave-assisted extraction;ultrasonic-assisted extraction;total flavonoids
摘  要：
Based on one-factor-at-a-time experiments,uniform experimental design followed by regression analysis using the software SPSS 13.0 was carried out to optimize the microwave-assisted and ultrasonic-assisted extraction of total flavonoids from navel orange residue(left over from juicing).The optimal microwave-assisted extraction conditions were microwave power 390 W,irradiation time 7 min,ethanol concentration 50%,and material/liquid ratio of 1:45(g/mL) and the extraction rate of total flavonoids was 19.3 mg/g under these conditions.The optimal ultrasonic-assisted extraction conditions were temperature 70 ℃,ultrasonic treatment time 60 min,ethanol concentration 50%,and material/liquid ratio of 1:45(g/mL),and the resulting extraction rate of total flavonoids was 16.6 mg/g.

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