超声-微波协同提取马蹄皮总黄酮的研究

Study on Ultrasonic-Microwave Synergistic Extraction of Total Flavones from Water Chestnut Peel

[目的]优化超声-微波协同提取马蹄皮总黄酮的工艺条件。[方法]通过单因素试验和正交试验研究了超声-微波协同萃取法提取马蹄皮总黄酮的最优工艺。[结果]试验表明,超声-微波协同提取马蹄皮总黄酮的最佳工艺条件为:提取时间25 min,提取温度60℃,料液比1∶16 g/ml,乙醇浓度70%,在此条件下马蹄皮总黄酮的提取率为2.652%。[结论]研究可为充分利用马蹄皮有效活性成分提供一定的理论依据。

[ Objective ] To optimize the condition for ultrasonic-microwave synergistic extraction process of total flavones from the water chest- nut peel. [ Method] The single factor analysis and orthogonal test were designed to confirm the optimum condition for ultrasonic-microwave synergistic extraction process of total flavones from the water chestnut peel. [ Result] The results showed that the optimum conditions were as follows： extraction time 25 min, extraction temperature 60 ~C, solid to liquid ratio1：16 g/ml, ethanol concentration 70%, and finally the ex- traction rate of total flavones was 2,652%. [ Conclusion] The study can provide theoretical basis for fully utilization of active ingredients of water chestnut peel.