超声辅助提取马蹄皮总黄酮的工艺研究

Ultrasound-assisted extracting technology of total flavonoids from peel of water chestnut

以废弃马蹄皮为原料,分别在不同超声时间、温度、酒精浓度和料液比等条件下,研究超声辅助提取其总黄酮的工艺条件。结果表明,在以50%食用酒精为溶剂、超声时间50min、浸提温度60℃、料液比(W/V)1∶12的条件下,马蹄皮总黄酮的提取量较高,生产成本低。经正交设计优化,在最佳工艺条件下,马蹄皮总黄酮浸提率达1.38%,比相同条件下普通浸提法提取2h的提取率提高16.95%。因此,超声辅助提取马蹄皮总黄酮是一种快速高效的新方法。

Water chestnut peel was used as raw materials to investigate the technological conditions of ultrasound-assisted extraction of total flavonoids under different ultrasound times and temperatures, alcohol concentrations and ratio of material to alcohol solution, etc. The results showed that, under extracting technological conditions of 50% （V/V） of alcohol concentration, 50 minutes of ultrasonic time, 60℃ of extraction temperature and 1 ： 10 （W/V） ratio of material to alcohol solution, the extraction amount of total flavonoids in the peel was higher and the production cost was lower. Under the optimal extracting technology conditions optimized with orthogonal design, the extracting rate of flavonoids from the peel of water chestnut reached 1.38%, an increased of 16.95% compared with the ordinary extraction in two hours under the same conditions. Therefore, ultrasound-assisted extraction was a rapid and highly effective method for extracting total flavonoids from the peel of water chestnut.