摘要
利用微波辅助提取山楂中黄酮类化合物,采用正交试验优化了工艺条件,结果表明,影响山楂黄酮类化合物得率的主次因素顺序为微波萃取时间>微波功率>料液比>乙醇浓度。最佳的提取工艺参数为微波功率400 W,萃取时间120 s,乙醇浓度60%,料液比1∶40(g/mL)。在此条件下,黄酮类化合物的得率为3.19%。
Microwave assisted extraction of total flavonoids from hawthorne was optimized by an orthogonal test.The results showed that the extraction rate of flavonoids is mostly influenced by ratio of solid-liquid,followed by ethanol concentration,microwave extracting time and microwave power.The optimum process parameters are microwave power 400 W,extracting time 120 s,ethanol concentration 60 % and ratio of solid-liquid 1∶40（g/mL）.Under these conditions,the extraction yield is up to 3.19 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期51-54,共4页
Food Research and Development
关键词
山楂
微波辅助提取
黄酮
Hawthorn Fruits
microwave assisted extraction
flavonoids
