微波辅助法提取潮州柑橘皮中总黄酮的工艺研究

Study on Microwave-assisted Extration of Total Flavonoids from Chaozhou Citrus Peel

[目的]优化微波辅助提取潮州柑橘皮中总黄酮的工艺。[方法]采取微波辅助提取法,以乙醇浓度、料液比、微波功率和微波时间为因素,利用4因素3个水平正交试验,以总黄酮提取率作为评价指标,筛选最佳提取工艺。[结果]影响潮州柑橘皮中黄酮提取率的因素依次为微波功率、微波时间、料液比和乙醇浓度,最佳提取工艺条件为45%乙醇浓度,料液比1∶30(g∶mL),微波时间60 s,微波功率640 W,在该工艺条件下柑橘皮中总黄酮提取率可达1.173%。[结论]该研究可为潮州柑橘皮黄酮类化合物的开发利用提供科学依据。

[Objective]To optimize the microwave-assisted extraction of flavonoids from Chaozhou citrus peel.[Method]Microwave assisted extraction was used to screen the best extraction process by taking ethanol concentration,solid-liquid ratio,microwave power and microwave time as factors,using 4 factors and 3 levels orthogonal test,and taking the extraction rate of total flavonoids as the evaluation index.[Result]The main factors affecting the extraction rate of flavonoids from Chaozhou citrus peel were microwave power,microwave time,solid-liquid ratio and ethanol concentration.The optimum extraction conditions were 45%ethanol concentration,solid-liquid ratio 1∶30(g∶mL),microwave time 60 s and microwave 640 W.Under these conditions,the extraction rate of flavonoids from citrus peel could reach 1.173%.[Conclusion]This study can provide a scientific basis for the development and utilization of flavonoids in Chaozhou citrus peel.