[Objective]The experiment was conducted to optimize the process conditions for extraction of flavonoids from bitter almond's skin in order to utilize the unexplored resources. [Method]A new methodology for microwave extraction of flavonoics was developed and used, and the effects of various factors and processing conditions on flavonoid concentration was observed and analyzed through response surface methodology(RSM). [Results]The optimal conditions for flavonoids extraction process included the use of 68％ ethanol with 23:1 (vol/wt) liquid to solid ratio for 5 min extraction duration. Under these conditions, the extraction rate of total flavonoids from bitter almond skin was recorded as 15.198 mg/g. [Conclusion]The process of microwave extraction was found not only simple but also economic and time saving, which may provided new directions for industrial use of bitter almond skin.%[目的]对苦杏仁皮总黄酮提取工艺进行研究,以获得苦杏仁皮资源化利用技术.[方法]通过微波辅助工艺提取苦杏仁皮总黄酮,并采用响应曲面法对影响总黄酮得率的主要因素进行分析.[结果]苦杏仁皮总黄酮微波提取最佳工艺条件为乙醇浓度68%、液料比23:1、提取时间5 min,利用该优化提取条件进行试验,苦杏仁皮总黄酮得率达15.198 mg/g.[结论]微波辅助提取苦杏仁皮总黄酮,工艺简单易行,省时经济,可为苦杏仁皮工业化利用提供一条新途径.
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