食品科学 ›› 2012, Vol. 33 ›› Issue (6): 19-23.doi: 10.7506/spkx1002-6630-201206005

• 工艺技术 • 上一篇    下一篇

微波和超声波提取脐橙皮渣总黄酮工艺条件优化

尹 波,王科军,钟金莲,罗序中   

  1. 赣南师范学院化学与生命科学学院
  • 出版日期:2012-03-25 发布日期:2012-03-03
  • 基金资助:
    江西省科技厅支撑计划项目(2010BNB1400);江西省教育厅科学技术研究项目(GJJ10587); 江西省教育厅青年科学基金项目(GJJ11214);赣州市果业基金项目(GZGY2008-1)

Process Optimization for Microwave-assisted and Ultrasonic-assisted Extraction of Total Flavonoids from Navel Orange Residue (Left over from Juicing)

YIN Bo,WANG Ke-jun,ZHONG Jin-lian,LUO Xu-zhong   

  1. (College of Chemistry and Life Science, Gannan Normal University, Ganzhou 341000, China)
  • Online:2012-03-25 Published:2012-03-03

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。

关键词: 总黄酮, 脐橙渣, 提取, 均匀设计法

Abstract: 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.

Key words: navel orange residues, microwave-assisted extraction, ultrasonic-assisted extraction, total flavonoids

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