微波技术辅助提取蓝莓枝干黄酮工艺优化研究

Optimization of Microwave Technology for Extraction of Flavonoids from Blueberry Branches

采用微波萃取技术辅助提取蓝莓枝干中黄酮类化合物,研究了乙醇浓度、微波提取温度、微波功率、处理时间、料液比、萃取次数、原料目数对蓝莓黄酮提取率的影响。通过Plackett-Burman分析方法得出乙醇浓度、提取时间、提取次数、颗粒度为主要影响因素,最佳提取工艺为:原料目数为80、乙醇浓度55%、微波处理时间5min、提取4次,黄酮得率为14.60%。该方法具有操作简便、用时短,能有效保护功能成分的活性等优点,是提取蓝莓枝干黄酮的理想方法。

Microwave extraction was used to assist the extraction of flavonoids from blueberry stems.The effects of ethanol concentration,microwave extraction temperature,microwave power,treatment time,ratio of material to liquid,number of extractions and number of raw materials on the extraction rate of blueberry flavonoids were studied.The optimal extraction process was obtained by Plackett-Burman analysis method:the raw material number was 80,the ethanol concentration was 55%,the wave treatment time was 5 min,the extraction was 4 times,and the flavonoid yield was 14.60%.The method has the advantages of simple operation,short use time,effective pro-tection of the activity of functional ingredients,and is an ideal method for extracting flavonoids from blueberry branches.