摘要
研究利用超声波辅助提取橘皮黄酮类化合物的工艺条件,并探讨超声波频率、溶剂浓度、提取时间、提取温度和料液比对提取效果的影响。研究确定影响黄酮提取效果的最主要因素是料液比,并得出橘皮黄酮提取的最佳工艺条件为超声波频率为低频(25.5 kHz),提取溶剂为60%乙醇,提取时间40 min,提取温度75℃,料液比1∶10(g/mL)。
Ultrasound-assisted extraction of flavonoid compounds from citrus peel was studied in this paper,and we discussed the effection of ultrasonic frequency,the solvent concentration,extraction time,extraction temperature,and ratio of solid and liquid.The results showed that the most important factor was the ratio of solid and liquid.The optimum conditions were determined as： low-frequency ultrasonic（25.5 kHz）,60 % ethanol,extraction time 40 min,extraction temperature 75 ℃,the ratio of solid and liquid 1∶10（g/mL）.
出处
《食品研究与开发》
CAS
北大核心
2012年第10期10-13,共4页
Food Research and Development
基金
陕西理工学院科研项目(SLGKY11-05)
关键词
橘皮
黄酮类化合物
超声波
提取
citrus peel
flavonoid compounds
ultrasonic
extraction
