微波辅助提取洋葱黄酮类化合物的工艺研究

Microwave-assisted Extraction of Total Flavonoids from Onion

利用微波辅助提取洋葱中黄酮类化合物,采用正交试验优化工艺条件。结果表明:影响洋葱黄酮类化合物得率的主次因素顺序为微波萃取时间>微波功率>乙醇体积分数>料液比。最佳的提取工艺参数为微波功率960W、萃取时间60s、乙醇体积分数70%、料液比1:60。在此条件下,黄酮类化合物的得率为1.81%。

Microwave-assisted extraction of total flavonoids from onion was optimized using orthogonal array design. Results indicated that technological parameters of microwave-assisted extraction affected total flavonoids yield in the following order of microwave extraction time 〉 microwave power 〉 ethanol concentration 〉 material/liquid ratio. A maximum total flavonoids yield of 1.81% was obtained through the optimal procedure based on 60 s extraction using 70% ethanol as the extraction solvent with a material/liquid ratio of 1：60 in 960 W microwave field.