介尺度下微波和超声波辅助提取银杏黄酮的比较研究

Comparison of microwave and ultrasonic assisted extraction of flavonoids from ginkgo leaf at meso-scale

为探求微波和超声辅助提取植物有效成分过程中尺度的影响,理论分析微波和超声波穿透深度的大小并确定微波和超声波作用的尺度范围,以银杏叶黄酮提取率为指标,在介尺度下,通过实验研究对比超声波辅助提取法和微波辅助提取法分别提取银杏叶黄酮的效果,提取过程中温度控制在50℃以下以便忽略温度的影响,比较微波功率密度、辐射时间、料液比3个因素下这2种方法的提取率。研究结果表明:在相同的介尺度条件下,分别改变功率密度、辐射时间和料液比,超声波法提取率都明显高于微波辅助提取。

This study was aimed to investigate the effects scales of on the extraction of flavone from ginkgo leaves assisted by ultrasonic （UAE） and assisted by microwave （MAE）. The scale of the microwave and ultrasonic action was determined by theory analysis penetration depth under their action. Ginkgo leaf flavonoids extraction rate was taken as the index and the extraction temperature is controlled below 50 ℃ so as to ignore the effect of temperature. The extraction effects of two methods were compared when microwave power density, radiation time, and solid-to-liquid ratio were different and changed. It was indicated that under the meso-scale, when the microwave power density, the radiation time, and the material liquid ratio are same, the extraction rates of the ultrasonic assisted method were obviously better than that of the microwave assisted extraction.