超声强化内部沸腾法提取橘皮总黄酮工艺研究

Study on the Extraction Technology of Total Flavonids from Orange Peel by Ultrasound Enhanced Inner Ebullition Method

采用外场强化介质-超声波强化内部沸腾法(UEIE)对橘皮总黄酮进行提取,通过考查超声过程中超声时间、超声功率、乙醇浓度、乙醇体积4个因素和内部沸腾法提取过程中提取温度、体积、时间和浓度4个因素对橘皮总黄酮提取的影响,然后通过正交设计L16(4^5)实验对单因素实验结果进行优化。得到最佳提取工艺条件为:在超声阶段,乙醇浓度为80%、乙醇体积7 mL·g^-1、超声功率为50%、超声时间为3 min;在内部沸腾法阶段,提取温度为80℃、提取时间为6 min、提取剂浓度为20%乙醇、提取剂体积为35 mL,在该条件下橘皮总黄酮提取率为3.13%。试验证明:超声波强化内部沸腾法提取橘皮总黄酮,提取率高、杂质少,提取工艺具有稳定性和可行性,是一种在动植物有效成分提取中值得推荐的工艺技术。

In this study,the extraction of total flavonoids from orange peel was conducted by using the ultrasound enhanced inner ebullition technology(UEIE).The effects of technological conditions of the ultrasonic process such as ultrasonic time,ultrasonic power,ethanol concentration and ethanol volume as well as the technological conditions of inner ebullition extraction process including extraction temperature,extractant volume,extraction time and extractant concentration,on the extraction of total flavonoids were investigated.An orthogonal experiment of L16(4^5)was employed to optimize the technological conditions based on the single factor experimental results.The optimum conditions of the ultrasonic treatment were obtained as follows:ethanol concentration 80%,ethanol volume 7 mL/g,ultrasound power 50%,and ultrasound time 3 minutes.For the step of the inner ebullition,the optimum conditions were as follows:extraction temperature 80℃,extraction time 6 min,extractant concentration 20%(ethanol),and the extractant volume 35 mL.The extraction rate of total flavonoids from orange peel was 3.13%under these conditions.The results showed that the UEIE was stable and feasible for extracting total flavonoids from orange peel with a high extraction rate,less impurities.It is a recommended technology for extracting active ingredients from animals and plants.