石榴皮总黄酮超声波提取工艺的优化

[目的]优化石榴皮总黄酮超声波提取工艺,为石榴皮总黄酮的实际生产应用提供理论依据.[方法]采用单因素试验与正交试验对石榴皮总黄酮超声波提取方法的影响因素进行探讨,并对石榴皮总黄酮提取工艺进行优化.[结果]石榴皮总黄酮最佳的超声波提取条件为：提取温度75℃,提取时间20 min,超声功率400 W,料液比1∶20,超声间歇时间5 s/3 s,提取次数1次,在此条件下总黄酮提取量为59.65 mg/g.[结论]超声波提取石榴皮总黄酮的方法能极大缩短提取时间,避免高温对提取成分的影响,提高石榴皮总黄酮的提取量.

Optimizing ultrasonic extraction process of total flavones from pomegranate peel

[ Objective ]Ultrasonic extraction process of total flavones from pomegranate peel was optimized to provide theoretical references for its practical production. [Method ]A single factor experiment and an orthogonal test were con- ducted to study the influencing factors of extracting total flavones from the peel of Puniea granatum L. through ultrasonic method, and then the extraction technology was optimized. [Result]It was concluded that the optimal conditions of ex- traction were as follows ： extraction temperature of 75 ~C, extraction time of 20 min, ultrasonic power of 400 W and the ratio of material to liquid of 1：20. Under these conditions, the yield of total flavones from the peel of Punica granatum L. was 59.65 mg/g. [Conlusion]Extracting total flavones from the peel of Punica granatum L. through ultrasonic method could significantly shorten time and avoid the interference of high temperature on total flavones, Hence, the extraction rate of to- tal flavones was improved. Fruit farmers＇ income and local economy could be improved along with increasing the added value of Punica granatum L