漳州血柚皮总黄酮超声波辅助提取工艺研究

以漳州血柚皮为原料,采用超声波辅助提取法,以乙醇为提取溶剂提取并测定总黄酮含量,分别对乙醇浓度、超声温度、超声功率、料液比、超声时间进行单因素和正交试验,并通过极差、方差及多重比较对提取过程显著影响提取率的因素进行统计分析.结果表明,固定超声时间为20 min 时,血柚皮超声波提取法的最佳工艺条件为:乙醇浓度为55%,超声温度为55℃,超声功率为200 W,料液比为1:20,该工艺条件下血柚皮总黄酮的提取率为1.41%,该工艺提取效率高、提取时间短,操作简单且结果稳定

Ultrasonic-Assisted Technology for Total Flavonoids Extraction from Blood Pummelo Peel

The total flavonoids from blood pummelo peel were carried out by ultrasonic extraction using ethanol as solvent.The effects of parameters including ethanol concentration,ultrasonic-wave temperature,ultrasonic-wave power,material-to-liquid ratio,ultrasonic-wave time on extraction yield were investigated by single factor test and orthogonal array design methods.And the notability difference was analyzed with the statistic method of range,variance and multiple comparisons.Results showed that the optimal conditions were as follows when the ultrasonic-wave time was 20 min constantly:the concentration of ethanol was 55%,the ultrasonic-wave temperature of extraction was 55 ℃,and the ratio of material to liquid was 1:20.The extraction yield of the total flavonoids from blood pummelo peel was reached up to 1.41%.The optimized ultrasonic extraction process was efficient,rapid,simple,and the result was stable.