FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20 ): 266-269.doi: 10.7506/spkx1002-6630-201020053

• Processing Technology • Previous Articles     Next Articles

Ultrasonic Treatment Followed by Microwave Treatment for Extraction of Flavonoids from Orange Peel

MA Ming-you1，LIU Jian-ben1，WU Xian-ming2,3，CHEN Shang2,3，WEN Xiao4   

  1. 1. College of Resources and Planning Sciences, Jishou University, Zhangjiajie 427000, China；
    2. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China；
    3. Xiangxi Mineral Resources and New Materials Technology Innovation Service Center, Jishou 416000, China；
    4. Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Zhangjiajie 427000, China
  • Received:2010-07-28 Online:2010-10-25 Published:2010-12-29
  • Contact: MA Ming-you E-mail:mamy_9589@163.com

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Abstract:

In order to improve the extraction yield of total flavonoids from orange peel, sequential treatments with ultrasonic followed by microwave were used for the extraction of total flavonoids. The effects of concentration of ethanol as the extraction solvent, solid/liquid ratio and microwave power and treatment time on the extraction yield of total flavonoids were explored by single-factor and orthogonal array design methods. The combination of ultrasonic with microwave gave higher extraction efficiency than the use of ultrasonic and microwave alone, and a maximum extraction yield of total flavonoids was achieved after soaking in 20-fold volume of 70% ethanol for 30 min, followed by ultrasonic treatment for 30 min and subsequent 400 W microwave treatment for 3 min.

Key words: orange peel, ultrasonic extraction, microwave extraction, flavonoids

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