双水相-超声波提取榴莲果皮总黄酮的工艺研究.pdf

现代食品科技 Modern Food Science and Technology 2012, ,

双水相-超声波提取榴莲果皮总黄酮的工艺研究

阮尚全 1,2,王志鹏 1,黄雀宏 1,卓莉 1,2
(,四川内江 641112)
(,四川内江 641112)
摘要:在乙醇-硫酸铵双水相中,采用超声波法提取了榴莲皮中的总黄酮。考查了乙醇浓度、硫酸铵用量、料液比、超声功率、
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超声时间、提取温度对总黄酮提取率的影响。通过 L9 (3 )正交试验设计,确立了榴莲果皮中总黄酮提取最佳工艺条件为:60%乙醇浓
度,料液比为 1:25,超声波功率 280 W,超声时间 50 min,提取温度 70 ℃。按照最优条件提取,总黄酮得率达 %。
关键词:双水相;超声波;榴莲果皮;黄酮
文章篇号:1673-9078(2012)12-1722-1725
Study on Extraction Technology of the Flavonoids Ultrasonic by
Wave and Aqueous Two-phase System in the Durio Zibethinus Peel
RUAN Shang-quan1,2, WANG Zhi-peng1, HUANG Que-hong1, ZHUO Li1,2
( of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641112, China) (
Laboratory of Fuuit Waste Treatment and Resource Recycling of the Sichuan Provincial College, Neijiang 641112, China)
Abstract: The flavonoids were extracted in the ethanol-(NH4)2SO4 aqueous two-phase system by ultrasonic cooperation. The ethanol
concentration, the amount of the (NH4)2SO4, the solid-liquid ratio, the ultrasonic power, the ultrasonic time and the extraction temperature were
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discussed by the single factor experiment. The optimum extraction conditions were optimized by the L9 (3 ) orthogonal test. The optimum
extraction conditions of the flavonoids were as follows: the ethanol concentration 60%, the so