| 超声-微波协同提取马蹄皮总黄酮的研究 |
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| 引用本文： | 杨军君,陈秋娟.超声-微波协同提取马蹄皮总黄酮的研究[J].安徽农业科学,2014(7):2128-2129,2163. |
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| 作者姓名： | 杨军君 陈秋娟 |
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| 作者单位： | 贺州学院化学与生物工程学院,广西贺州542899 |
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| 基金项目： | 广西教育厅科研立项项目（201010LX545,201010LX533）. |
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| 摘 要： | 目的]优化超声-微波协同提取马蹄皮总黄酮的工艺条件。方法]通过单因素试验和正交试验研究了超声-微波协同萃取法提取马蹄皮总黄酮的最优工艺。结果]试验表明,超声-微波协同提取马蹄皮总黄酮的最佳工艺条件为:提取时间25 min,提取温度60℃,料液比1∶16 g/ml,乙醇浓度70%,在此条件下马蹄皮总黄酮的提取率为2.652%。结论]研究可为充分利用马蹄皮有效活性成分提供一定的理论依据。
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| 关 键 词： | 马蹄皮 总黄酮 超声-微波协同提取 |
Study on Ultrasonic-Microwave Synergistic Extraction of Total Flavones from Water Chestnut Peel |
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| Institution: | YANG Jun-jun et al ( College of Chemical and Biological Engineering, Hezhou University, Hezhou, Guangxi 542899) |
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| Abstract: | Objective ] To optimize the condition for ultrasonic-microwave synergistic extraction process of total flavones from the water chest- nut peel. Method] The single factor analysis and orthogonal test were designed to confirm the optimum condition for ultrasonic-microwave synergistic extraction process of total flavones from the water chestnut peel. Result] The results showed that the optimum conditions were as follows： extraction time 25 min, extraction temperature 60 ~C, solid to liquid ratio1：16 g/ml, ethanol concentration 70%, and finally the ex- traction rate of total flavones was 2,652%. Conclusion] The study can provide theoretical basis for fully utilization of active ingredients of water chestnut peel. |
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| Keywords: | Water chestnut peel Total flavones Ultrasonic-microwave synergistic extraction |
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