超声微波协同萃取柚皮总黄酮及其抗氧化性研究

The Extraction of Total Flavonoids from Pomelo Peel and Antioxidant Activity of Ultrasonic Microwave Synergistic

探究超声微波协同萃取柚皮中总黄酮的工艺及其抗氧化活性,以期为提高柚子综合利用率,提升柚子经济效益提供新思路。采用单因素试验和正交试验,以总黄酮得率为指标,分别考察提取时间、料液比、提取功率、乙醇浓度对柚皮中提取总黄酮的影响,并采用DPPH法对提取的总黄酮粗品作了抗氧化性的测定。试验最终得出最佳提取工艺为:功率为85 W,料液比为1∶30(g/mL),乙醇浓度(体积分数)为65%,提取时间为30 s;该黄酮粗品的抗氧化性能较强,在黄酮浓度为0.000 387(mg/mL)时,其对DPPH自由基的抑制率高达97.55%。

Explore ultrasonic microwave synergistic technology and antioxidant activity of total flavonoids extraction from pomelo peel, in order to improve the comprehensive utilization rate of grapefruit, enhance economic benefits of grapefruit to provide new ideas. In this experiment, the single factor test and orthogonal test, to total flavonoids yield as index were investigated. The extracting time, solid-liquid ratio, extraction power, ethanol concentration of pomelo peel extract of total flavonoids of influence, and the DPPH method on the extraction of total flavonoids crude do the determination of antioxidant activity. Experiment eventually comes to the optimum extraction technology was power, 85 W, liquid ratio for 1 ∶ 30（g/mL）, ethanol concentration （volume fraction） of 65 %, extraction time was 30 s, the crude flavonoid antioxidant performance was strong, in the concentration of flavonoids for 0.000 387 （mg/mL）. The inhibition rate of DPPH free radical was up to 97.55 %.