微波辅助萃取海芦笋中总黄酮工艺的研究

目的以海芦笋为原料、乙醇为浸提剂,在传统浸提技术基础上,辅以微波提取总黄酮。方法分别考察时间、温度、微波功率、料液比、乙醇浓度对总黄酮得率的影响,并在单因素试验基础上,运用正交试验,确定总黄酮提取最佳工艺条件。结果最佳提取工艺为:提取时间15 min,提取温度60℃,微波功率700 W,料液比1∶40,乙醇浓度55%,在此条件下提取海芦笋干粉中的总黄酮,得率为1.37%。结论微波辅助萃取海芦笋总黄酮的效率高于传统浸提工艺,乙醇浓度、提取时间和温度对总黄酮得率都有显著影响。

Study on the extaction of total flavonoids from sea asparagus using microwave-assisted extraction process

Purpose With sea asparagus as raw material and ethanol as extraction solvent,total flavonoids were extracted using microwave-assisted extraction based on traditional extraction technique. MethodsThe effects of time,temperature,microwave power,solid-liquid ratio and ethanol concentration on the yield of total flavonoids were investigated and optimum extraction conditions were determined by orthogonal test on the basis of single factor experiments.Results The optimum extraction process conditions were:extraction time 15 min,extraction temperature 60 ℃,microwave power 700 W,solid to liquid ratio 1:40,and ethanol concentration 55%.The yield of total flavonoids from sea asparagus under these conditions was 1.37%.Conclusion The efficiency of total flavonoids using microwave-assisted extraction was higher than that of the traditional extraction process.Ethanol concentration,extraction time and temperature had significant impacts on the yield of total flavonoids.