微波技术在杜仲黄酮提取工艺中的应用研究

食品科学 ›› 2006, Vol. 27 ›› Issue (10): 285-288.

微波技术在杜仲黄酮提取工艺中的应用研究

陈伟, 刘青梅, 杨性民, 郁志芳, 应敏

浙江万里学院宁波市农产品加工实验室；南京农业大学食品科学系

出版日期:2006-10-15 发布日期:2011-11-16

Study on the Extraction Technology Microwave of Flavonoids from Eucommia

CHEN Wei, Liu-Qing-Mei, Yang-Xing-Min, Yu-Zhi-Fang, Ying-Min

1.Ningbo Key Laboratory of Agricultural Products Processing Technology, Zhejiang Wangli University, Ningbo 315100, China;2.Department of Food Science, Nanjing Agricultural University, Nanjing 210095, China

Online:2006-10-15 Published:2011-11-16

摘要/Abstract

摘要： 本文在微波单因素浸提的基础上,采取L9(34)正交优化试验,以探讨微波功率、乙醇浓度、料液比和提取时间对杜仲黄酮提取率的影响研究。单因素试验结果表明:最佳萃取工艺参数为,微波功率200W,乙醇浓度为50%,液料比为1:30,提取时间10min。正交试验结果表明:影响杜仲微波浸提的主要因素为乙醇浓度,其次是提取时间、料液比、微波功率。最佳提取工艺条件为为A2B3C2D3,即乙醇浓度50%,提取时间25min,料液比1:30,微波功率400W。此时总黄酮含量为0.7672%。

关键词: 杜仲, 总黄酮, 微波法提取

Abstract: This articles studied the extraction of flavonoids with the technology of microwave. The effects of average microwave output power, concentrations, diffent solvents and microwave irradiation time on the extraction yield were investigated. The parameters of extraction process were optimized through orthogonal test and average microwave output power was 200W, alcohol concentration was 50%, solid/liquid rate 1:30 and microwave irradiation time was 10min. The orthogonal test result indicated that, the primary factor which influence the result of experiment is the ethyl alcohol density, next is the time of extraction, the material-fluid rate, the microwave output power. The best extraction condition is A2B3C2D3, namely the ethyl alcohol density 50%, extract time 25min, the material-fluid rate 1:30, microwave output power 400W. Under this condition the total content of flavonoids is 0.7672%.

Key words: eucommia, flavonoids, extraction with micro-wave method

陈伟, 刘青梅, 杨性民, 郁志芳, 应敏. 微波技术在杜仲黄酮提取工艺中的应用研究[J]. 食品科学, 2006, 27(10): 285-288.

CHEN Wei, Liu-Qing-Mei, Yang-Xing-Min, Yu-Zhi-Fang, Ying-Min. Study on the Extraction Technology Microwave of Flavonoids from Eucommia[J]. FOOD SCIENCE, 2006, 27(10): 285-288.

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