椪柑鲜果皮中类黄酮提取工艺研究

Extract and purification for flavonoids fromponkan mandarin orange peels

以靖安椪柑鲜果皮为原料,采用超声——微波协同提取技术提取椪柑鲜果皮中类黄酮。通过单因素试验、正交试验优化工艺条件。结果表明,最佳提取工艺条件:乙醇浓度60%、萃取时间为60min、料液比为1:12、提取温度为50℃。然后利用重结晶技术对类黄酮粗品进行纯化后,得到纯度为90.7%,提取率为88.5%,得率为1.43%的类黄酮产品。

Theflavonoids of Ponkan mandarin orange peels was extracted by ultrasonic -microwave synergistic technology in this paper. Through the single factor experiment, orthogonal experiment to optimize the craft condition. The optimal, extraction conditions were determined as follows：ethanol concentration 60%, extraction time 60min, material/llquid ratio 1：12 （g/ mL）, extraction temperature 50℃. Then, the flavonoids were purified by recrystallization technology, the purity was 90.7%, the extraction rate was 88.5% ,and the yield was 1.43%.