微波辅助提取刺梨中总黄酮的工艺参数优化

Optimization of Microwave-Assisted Extraction Process Parameters of Total Flavonoids from Rosa Roxburghii Tratt

以刺梨果实为原料,对微波辅助提取刺梨中的总黄酮的工艺进行研究,采用单因素试验法对影响微波辅助提取刺梨果实中总黄酮的影响因素进行分析,利用正交试验优化提取总黄酮的工艺条件。研究表明,微波辅助提取刺梨总黄酮的最佳工艺条件为:料液比1:20(g/mL),乙醇浓度60%,微波萃取功率400W,微波辐射时间3min。最佳工艺条件下的总黄酮的提取率为1.39%。

The microwave-assisted extraction technology of total flavonoids from rosa roxburghii tratt was studied with rosa roxburghii tratt fruit as raw material.The influencing factors of the microwave-assisted extraction of total flavonoids from rosa roxburghii tratt were analyzed through single factor tests,and the optimum conditions of microwave-assisted extraction technology were obtained by orthogonal test.Results showed that the optimum technological conditions of microwave-assisted extraction of total flavonoids from rosa roxburghii tratt were as follows： ratio of feed to liquid was 1∶20g/mL,ethanol concentration was 60%,power of microwave extraction was 400W,and irradiation time of microwave was 3min.Under the optimal conditions,the yield of total flavonoids was 1.39%.