超声波辅助提取资兴柑橘皮总黄酮的工艺优化研究

Technology Optimization for Extracting Total Flavonoids from Citrus Peel of Zixing City by Ultrasonic-assisted Technique

[目的]对超声波辅助提取资兴柑橘皮中总黄酮的工艺进行优化。[方法]利用超声波辅助提取资兴柑橘皮中的总黄酮,考察了乙醇浓度、料液比、提取温度、提取时间4个因素对总黄酮提取率的影响,通过单因素试验和正交试验确定了提取的最佳工艺条件。[结果]资兴柑橘皮总黄酮的最佳提取工艺为在固定超声波功率为600 W的条件下,乙醇浓度40%,料液比1∶30 g/ml,提取温度50℃,提取时间30 min,此时总黄酮的提取率可达1.824%。[结论]用超声波辅助提取资兴柑橘皮总黄酮提高了提取的速度和得率,具有不产生噪音、能耗低、效率高、不破坏有效成分等优点,该研究为柑橘皮总黄酮的进一步开发利用奠定了试验基础。

[Objective] The research aimed to optimize the extraction technology of total flavonoids from citrus peel of Zixing City by ultrasonic-assisted technique.[Method] Total flavonoids were extracted from citrus peel of Zixing city by ultrasonic-assisted technique.The effects of four factors including ethanol concentration,material-liquid ratio,extraction temperature and extraction time on the extracting ratio of total flavonoids were investigated.The optimum technological conditions of total flavonoids exaction were confirmed through single factor tests and the orthogonal tests.[Results] The optimum extraction technology conditions were as follows： ultrasonic power for 600 W,ethanol concentration of 40%,material-liquid ratio of 1∶30 g/ml,extraction temperature of 50 ℃,and ultrasonic time of 30 min,under these conditions,the extraction yield of total flavonoids could reach as high as 1.824%.[Conclusion] The ultrasonic-assisted technique improved the extraction speed and yield of total flavonoids from citrus peel,it was characterized by no noise,low energy consumption,high efficiency and no destroying of the active components,which lays foundation for its further development.