丁香抗氧化活性物质超声波-微波协同提取技术

Extraction Technology of Antioxidants from Clove Based on Simultaneous Ultrasonic/Microwave Assisted Extraction

采用超声波-微波协同技术对丁香抗氧化活性物质提取工艺进行了优化,并对该技术高效提取机理进行了分析。结果表明,丁香抗氧化活性物质超声波-微波协同提取最佳工艺条件为:50%乙醇、液料比30 m L/g、超声波功率50 W、微波功率100 W、协同提取时间12 min。通过对比分析发现,超声波-微波协同对丁香抗氧化活性物质的提取效率显著高于水浴振荡提取(P<0.01);协同提取技术优势在于超声波和微波的协同作用,实现优势互补,从而对原料细胞结构破坏更严重,作用更充分,提高了提取效率。

The simultaneous ultrasonic/microwave assisted extraction （UMAE） technology of extracting antioxidants from clove was optimized and the reason for high-efficiency of this method was analyzed. The results show that the optimal parameters of the UMAE technology were as follows, ethanol concentration was 50% , ratio of extracting solution to sample was 30 mL/g, ultrasonic power was 50 W, the microwave power was 100 W and the extracting time was 12 min. Comparative study show that the extraction ratio of antioxidants from clove by UMAE was significantly improved compared with water bath oscillator extraction （WBOE） in the same conditions. It was also found that the superiority of UMAE was simultaneously acted and mutually reinforced by ultrasonic and microwave through interaction analysis. A comparison of scanning electron microscopy images from the clove powders by UMAE, WBOE, microwave assisted extraction （MAE） and ultrasonic assisted extraction （UAE） indicated the extraction efficiency was higher by UMEA with the more serious disruption of cell structure and the more sufficient interaction.