摘要
对比热回流法、超声辅助提取法和微波辅助提取法提取甘草渣中总黄酮,考察影响微波辅助提取法提取率的因素,包括混合溶剂配比、液固比、时间、功率和温度,并采用L(934)正交设计试验优化微波提取条件,继以紫外分光光度法测定总黄酮含量。结果表明,微波辅助提取较热回流法、超声辅助提取的总黄酮提取率高;微波辅助提取的最佳工艺条件为:乙醇和乙酸乙酯混合溶液体积比为4∶1,微波功率500 W,温度为70℃,时间90 min,从而合理利用了甘草资源,为甘草的进一步的开发奠定了基础。
To compare with hot reflux extraction and uhrasonicly extraction and to investigate the conditions of microwave-assisted extraction which included the ratios of mixed solvents, liquid/solid ratios, time, the power of microwave oven and temptrature for the flavonoids from residues of glycyrrhiza. The experimental conditions of microw ave-assisted extraction were examined and optimized by the L9（34） orthogonal experimental design. The total flavonoids from residues of glucyrrliza were determined by spectrophotometry. The results showed that microw ave-assisted extraction has higher extracting rate to compare with hot reflux extraction and uhrasonicly extraction. And Appropriate conditions included ethylacetate/ethanol （volume ratio）=4：1, power of microwaveoven of 500 W, the temptrature of 70℃ and extraction time of 90 min. Extracting total flavonoids from residues of glycyrrhiza to improve the comprehensive utilization of liquorice and laid a foundation for the furtherdevelopment of glycyrrhiza.
出处
《食品研究与开发》
CAS
北大核心
2011年第10期42-45,共4页
Food Research and Development
关键词
甘草渣
总黄酮
微波提取
乙醇-乙酸乙酯混合溶剂
residues of glycyrrhiza
total flavonoids
microwave extraction
the mixed solvents of ethanol andethylacetate
