摘要
以市售枸杞为原料,经过干燥粉碎脱色烘干等预处理,采用微波辅助乙醇溶液提取总黄酮。以黄酮提取率为考察指标,通过单因素和正交实验进行提取工艺优化。结果表明,当料液比为1∶20(g∶mL)、乙醇浓度为60%、微波提取时间为80 s、微波提取功率为480 W时,黄酮提取率最高,达到2.066%。
Commercially available Lycium chinense was used as raw material,and the total flavonoids were extracted by microwave-assisted ethanol solution after pretreatment such as drying,crushing,decolorization,drying,etc.Taking the flavonoid extraction rate as the investigation index,the extraction process was optimized by single factor and orthogonal experiments.The results showed that when the solid-liquid ratio was 1∶20(g∶mL),the ethanol concentration was 60%,the microwave extraction time was 80 s,and the microwave extraction power was 480 W,the flavonoid extraction rate was the highest,reaching 2.066%.
作者
陈洁
苏权
陈志成
CHEN Jie;SU Quan;CHEN Zhicheng(Guangxi Agricultural Reclamation Xijiang Dairy Co.,Ltd.,Guigang 537104,China)
出处
《现代食品》
2025年第7期68-71,共4页
Modern Food
关键词
微波提取
枸杞
总黄酮
microwave extraction
Lycium chinense
total flavonoids
