微波辅助酶法提取红枣皮中黄酮的工艺研究

Study on Technology of Total Flavonoids Extraction from Red Jujube Skin by Microwave Assisted Enzymatic

以红枣皮为研究材料,黄酮提取率为考察指标,研究微波辅助酶法提取黄酮的工艺条件,考察料液比、提取时间和温度3个因素对黄酮提取率的影响,并在单因素的基础上通过正交试验对提取工艺条件进行了优化。最终确定提取红枣皮中黄酮的最佳提取工艺为:以60%的乙醇作为浸提液,料液比为1∶10(g/m L),微波420 W,5 min处理后,加0.3%的果胶复合酶,提取温度为60℃,提取时间为60 min,在此条件下红枣皮中黄酮的提取率为9.47 mg/g。

With red jujube skin as the research materials, flavonoid yield as investigation targets, technological conditions of total flavonoids extraction by microwave assisted enzymatic were studied, we investigated effects of ratio of material to liquor, extraction time and extraction temperature on flavones yield and optimized orthogonally extraction process conditions based on single factor experiment. The best extraction technology was as follows ：60 % ethanol as the extraction liquid, ratio of material to liquid 1 ： 10（g/mL）, microwave at 420 W for 5 min, 0.3 % pectin compound enzyme,extraction temperature 60℃, extraction time 60 min, Under the above condition, the extraction rate of flavonoids was 9.47 mg/g.