超声波微波双辅助提取荔枝壳总黄酮工艺优化

摘要

以购自泸州市合江县的荔枝(Litchi chinensis)壳为原料,为了优化超声波微波双辅助提取荔枝壳总黄酮工艺,以总黄酮得率为评价指标,在单因素试验基础上,采用正交试验优化提取工艺.结果表明,采用超声波微波双辅助提取荔枝壳总黄酮的最佳工艺条件为,以60％乙醇作提取剂、料液比为1∶30(m/V,g∶mL)、超声波提取时间为40 min、微波辐射时间为30 s、微波功率为500W、微波间歇辐射2次,在此工艺条件下,总黄酮得率为38.59 mg/g.%Ultrasonic-microwave assisted method were applied to extract total flavonoids from Luzhou litchi (Litchi chinensis)pericarp.The extraction process was optimized by orthogonal design on the basis of single factor tests using the yield of total flavonoids as indicator.Results showed that the optimal extraction conditions were,60％ alcohol as extract solution,solid to liquid ratio at 1∶30 (m/V,g∶mL),ultrasonic treatment time for 40 min,microwave irradiation time for 30 s,microwave power at 500 W,and microwave irradiation for twice.The extraction yield of total flavonoids from litchi pericarp was 38.59 mg/g.