摘要
以福建永春芦柑皮为原料,采用超声波辅助的方法提取芦柑皮中的黄酮,首先通过单因素试验研究了乙醇溶液体积分数,料液比(g/m L),超声波处理时间及提取温度对黄酮提取率的影响,再利用L9(34)进行正交试验。实验结果表明,永春芦柑皮中黄酮提取的最佳工艺参数如下:乙醇溶液体积分数70%,料液比(g/m L)1∶60,超声波处理时间60min,提取温度80℃,在此条件下黄酮提取率可达0.96mg/g。
With Fujian Yongchun Ponkan peel as raw material, the ultrasonic -assisted extraction technology was used to studing the extraction of flavonoids from Yongehun Ponkan peel. First of all by single factors determining volume fraction of ethanol, ratio of material （g/mL） , ultrasonic processing time, ultrasonic extraction temperature on flavonoids extraction yield, using the L9 （34） orthogonal test. The experimrnt showed that the optimal process parameters of flavonoids as followed： the volume fraction of ethanol, 70% , ratio of material （g/mL） 1 ： 60, extraction time 60 min, extraction tempera- ture 80℃. The extraction yield of flavonoids was 0.96mg/g under these conditions.
出处
《贵州师范大学学报（自然科学版）》
CAS
2015年第5期87-91,共5页
Journal of Guizhou Normal University：Natural Sciences
关键词
芦柑皮
黄酮
超声波
提取工艺
ponkan mandarin
flavonoids
ultrasonic
extraction process
