微波辅助提取辣椒叶黄酮工艺研究

Study on microwave-assisted extraction of falconoids from the pepper leaves

利用微波法提取辣椒叶中的黄酮类化合物,探讨乙醇浓度、料液比、提取时间、pH等因素对黄酮得率的影响。通过单因素试验,确定L9(34)正交试验提取工艺条件。微波温火力,乙醇浓度60%,料液比1∶30,浸提液pH 6,微波辐射4 m in;辣椒叶中黄酮类化合物进行提取产量可达11.124 m g/g。对不同叶龄时期进行黄酮提取的含量由高至低分别为:中叶、嫩叶、老叶。

The effects of alcohol concentration,liquor ratio, extracting time,pH and other factors on the yield of flavonoids of peper leaves were studied through microwave extraction.The flavonoids extracted from peper leaves reached 11.124 mg/g through a single factor experiment which was carried out through the L9（34） orthogonal extraction under comditions of mild microwave temperature,ethanol of 60% concentration,material ration 1∶30,pH6 and 4 minute microwave radiation.The flavonoids extracted from different-aged peper leaves were different.