摘要
研究了乙醇浸提法、超声波法和微波法提取荸荠总黄酮的最佳工艺。各方法均以乙醇浓度、料液比、提取功率和时间为影响因素,荸荠总黄酮提取率为指标,通过正交实验分别确定最佳工艺条件。结果显示,乙醇浸提法的总黄酮提取率为2.25%,超声波提取法为3.01%,微波提取法为3.43%。这三种提取方法对比分析表明,微波法具有高效、短时的优点,其最佳提取工艺为:乙醇浓度为60%,料液比为1∶40,微波功率为400W,提取2次,每次2min。
The best extraction method and process of flavonoids from water chestnut were studied by used ethanol extraction, ultrasonic extraction and microwave extraction.The optimum conditions of three methods were obtained by orthogonal test respectively.Ethanol concentration,stuff-liquid ratio, power of extraction, and time of extraction as several influential factors of orthogonal test,then the flavonoids extraction rate as an indicator.The extraction rate of ethanol extraction is 2.25%, ultrasonic extraction is 3.01%, and microwave extraction is 3.43%.Compared with others methods, microwave extraction have some advantages include high efficiency and short time.The maximum yield of flavonoids with microwave extraction was obtained by dual extraction with 60% ethanol, 1/40 stuff-liquid ratio,400W power,and 2 minutes.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第10期227-229,共3页
Science and Technology of Food Industry
基金
广东省科技计划项目(2007A020100006-77)
关键词
荸荠
总黄酮
浸提法
超声波法
微波法
water chestnut
flavonoids
ethanol extraction
ultrasonic extraction
microwave extraction
