摘要
采用微波萃取法研究番石榴中总黄酮的提取工艺。比较了微波功率、微波时间、料液比、提取剂乙醇浓度对番石榴黄酮含量及其抗氧化能力的影响,并以微波功率、微波时间、料液比为考察因素,采用正交试验,确定了番石榴中总黄酮微波萃取的最佳工艺参数,即微波功率300W,时间15min,料液比1:40,乙醇浓度50%。在上述提取条件下,番石榴干粉中总黄酮含量可达55.56mg/g。
The flavone was obtained from dried guava flesh by microwave extraction, The effects of microwave power, microwave time, the flesh-solvent ratio and ethanol concentration on flavones content and its total antioxidant capability （TAC） were studied. The orthogonal test showed that the optimum microwave power, time, the flesh-solvent ratio, and ethanol concentration were 15min, 300w, 1：40, and 50%, respectively, under which the content of total flavones in dried guava flesh was 55.56mg/g.
出处
《现代食品科技》
EI
CAS
2008年第7期674-677,共4页
Modern Food Science and Technology
基金
广东药学院博士科研启动基金资助(No:43555015)
关键词
番石榴
微波
总黄酮
抗氧化能力
最佳工艺
guava
microwave
flavones
total antioxidant capability （TAC）
optimum technology
