摘要
采用单因素试验及均匀设计法试验和SPSS 13.0统计软件回归分析,进行微波辅助和超声波辅助提取赣南脐橙皮渣中总黄酮的工艺研究。结果表明:微波辅助最佳提取条件为功率390W、辐射时间7min、乙醇体积分数50%、料液比1:45(g/mL),总黄酮提取可达19.3mg/g;超声波最佳提取条件为温度70℃、超声提取时间60min、乙醇体积分数50%、料液比1:45(g/mL),总黄酮提取可达16.6mg/g。
Based on one-factor-at-a-time experiments,uniform experimental design followed by regression analysis using the software SPSS 13.0 was carried out to optimize the microwave-assisted and ultrasonic-assisted extraction of total flavonoids from navel orange residue（left over from juicing）.The optimal microwave-assisted extraction conditions were microwave power 390 W,irradiation time 7 min,ethanol concentration 50%,and material/liquid ratio of 1：45（g/mL） and the extraction rate of total flavonoids was 19.3 mg/g under these conditions.The optimal ultrasonic-assisted extraction conditions were temperature 70 ℃,ultrasonic treatment time 60 min,ethanol concentration 50%,and material/liquid ratio of 1：45（g/mL）,and the resulting extraction rate of total flavonoids was 16.6 mg/g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第6期19-23,共5页
Food Science
基金
江西省科技厅支撑计划项目(2010BNB1400)
江西省教育厅科学技术研究项目(GJJ10587)
江西省教育厅青年科学基金项目(GJJ11214)
赣州市果业基金项目(GZGY2008-1)
关键词
脐橙渣
微波辅助
超声波
总黄酮
navel orange residues
microwave-assisted extraction
ultrasonic-assisted extraction
total flavonoids
