生姜总黄酮的微波-超声辅助协同提取工艺的研究

Study on the Extracting Technology of Total Flavonoids from Ginger by Use of Microwave-Ultrasonic Assisted Synergistic Treatment

目的对微波-超声辅助提取生姜总黄酮的工艺条件及参数进行优化。方法在单因素试验的基础上,采用L9(34)正交设计,以生姜总黄酮提取率为指标,试验料液比、提取温度、提取时间、乙醇浓度对提取率的影响。结果最佳提取工艺参数为:提取温度85℃、提取时间60min、乙醇浓度φ=70%、料液比1∶30。结论采用微波-超声辅助协同提取生姜总黄酮工艺简单可行,是提取生姜总黄酮的有效工艺之一。用于提取生姜中的总黄酮,结果满意,回收率为98.4%～101.9%,RSD为1.5%。

Objective The technological conditions and parameters to extract total flavonoids from ginger by microwave-ultrasonic assisted synergistic processes with orthogonal design had been optimized. Methods Based on the single factor test, the extraction technology was optimized by orthogonal design experiments L9（34）, while the yield of total flavonoids was acted as indexes. The influence of the factors such as ratio of solid/liquid, extraction temperature, extraction time, and the concentration of alcohol on the yield of total flavonoids is discussed. Results The optimum parameters of extraction technology are a ratio of solid/liquid 1 ： 30, a extraction temperature of 85℃, a extraction treatment time of 60min and a concentration of Ф=70% alcohol, respectively. Conclusion The extracted technology is simplicity and can be practically applied to the extraction of total flavonoids in ginger, it is one of the best efficient techniques of extracting the total flavonoids in citrus peel. This extraction technology has been successively applied to extracting total flavonoids in ginger with satisfactory results, and the recovery is 98.4%-101.9% with the relative standard deviation of 1.5%.