响应面试验优化微波-超声波协同提取荞麦壳黄酮工艺

Optimization of microwave-ultrasonic synergistic extraction of flavonoids from buckwheat shell by response surface test

采用微波-超声波法协同提取荞麦壳黄酮。在单因素基础上,以超声波功率、微波功率、提取时间、乙醇浓度为因素,考察各个因素对荞麦壳黄酮提取率的影响。结果表明:最佳提取工艺参数为超声波功率700 W、微波功率615 W、提取时间29 min、乙醇浓度77%,在此工艺参数下做3次平行试验,荞麦壳黄酮提取率为94.61%。方差分析结果表明,影响荞麦壳黄酮提取率大小因素依次为微波功率>提取时间>超声波功率>乙醇浓度。

The flavonoids were extracted from buckwheat shell by microwave-ultrasonic method. The effects of various factors on the yield of buckwheat shell flavonoids were studied on the basis of single factor, including ultrasonic power, microwave power, extraction time and ethanol concentration. The results showed that the optimum extraction parameters were ultrasonic power 700W, microwave power 615W, extraction time 29 min, ethanol concentration 77%. Under these conditions, the yield of buckwheat shell flavonoids was 94.61%. The results of variance analysis showed that the factors affecting the extraction rate of flavonoids from buckwheat shell were microwave power〉 extraction time〉 ultrasonic power〉 ethanol concentration.