洋葱皮中类黄酮不同提取工艺的比较

Comparison of different technology for extracting flavonoids from onion skin

以不同提取方法制备的洋葱皮中总黄酮提取率作为考察指标,对乙醇回流提取法、超声提取法和微波提取法提取洋葱皮黄酮类化合物的效果进行比较,结果表明微波提取法对洋葱皮类黄酮的提取率最高,进一步的正交试验确定了微波提取洋葱皮中总黄酮的最佳工艺参数:微波辐射时间150 s、微波功率240 W、料液比1:35、乙醇体积分数60%。该条件下的洋葱皮类黄酮提取率达到了6.138%,较超声提取法和乙醇热回流法提取率得到了大幅度的提高。

Different methods including alcohol reflux, ultrasonic and microwave for the extraction of flavonoids from onion skin with drying treatment were studied with the yield of flavonoids as evaluation index and the highest extraction rate was obtained when using microwave method. Orthogonal experiment was designed and optimal technique parameters were obtained. With the optimal extraction conditions, the extraction time of 150 s, microwave power of 240 W andethanol concentration of 60%, the withdrawal rate of flavonoids using microwave method can reach 6.138% which was greatly improved compared to using traditional alcohol reflux and ultrasonic method.