摘要
本实验研究了CO2超临界流体萃取橘皮中黄酮类化合物的影响因素,在单因素试验的基础上,以总黄酮提取率为主要评价指标,进行了L9(34)正交优化。结果表明,对萃取率影响主次次序为:夹带剂用量>萃取压力>萃取温度>萃取时间。生产最优工艺条件为:萃取温度为55℃、萃取压力200BAR(1BAR=0.1MPa)、萃取时间为150min、夹带剂用量0.35ml/min。黄酮类化合物的提取率为2.723%。
The effects of the extraction parameters on the yield of flavonoids from Citrus peels were studied, the process parameters were optimized by L9（3^4） orthogonal tests based on single factor tests with the yield of total flavonoids as index. The results showed that the order of the extraction parameters affecting the yield of flavonoids is as follows： dosage ofcosolvent〉 pressure〉temperature〉time. The optimal process parameters are 55℃, 200 BAR （1 BAR=0.1 MPa）, 150 rain and 0.35 ml/ rain. The maximum extraction yield is 2.723%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第9期150-154,共5页
Food Science
关键词
超临界二氧化碳萃取
橘皮
总黄酮
supercritical carbon dioxide extraction
citrus peels
total flavonoids
