Abstract:

This study aimed to optimize extraction technology of total flavonoids from microwave-pretreated fruit peel slices of Shatian pomelo with ethanol. Two parameters of microwave pretreatment, including radiation power and duration, were optimized by single factor test, and then four parameters of extraction, including ethanol concentration, extraction temperature and duration, and solid/liquid ratio, were optimized by orthogonal test design based on single factor test. Results showed that under optimized conditions [with microwave-pretreated fruit peel slices of Shatian pomelo for 3 min at 495 W as the material and 80% ethanol as the extraction solvent, as well as the ratio between them of 1:8 (g/ml), extraction for 40 min at 70 ℃], the best extraction efficiency of total flavonoids was achieved. Triple validation experiment on the optimal extraction technology obtained showed that average extraction yield of total flavonoids was 0.99%.

Key words: Shatian pomelo peel, total flavonoids, microwave-assisted extraction