作者：王华,任廷远,安玉红
作者单位：中国农业科学院柑桔研究所
摘要：研究以乙醇为溶剂、超声波辅助提取柑橘皮渣发酵液中总黄酮的工艺。在单因素试验的基础上,采用四元二次通用旋转组合试验优化柑橘皮渣发酵液总黄酮的提取工艺,用曲面响应法对影响总黄酮相对提取率的料液比、超声时间、乙醇体积分数、超声功率的最佳水平范围进行研究。通过对二次多项回归方程求解得到最优工艺参数:超声时间4min、料液比1:40(g/ml)、乙醇体积分数70%、超声功率70%,此条件下可获得总黄酮相对提取率最大为95.34%。
关键词：柑橘皮渣发酵液,总黄酮,超声波,旋转设计,响应面分析
Title: Ultrasonic-assisted Extraction of Total Flavonoids from Orange Peel
Authors: WANG Hua,REN Ting-yuan,AN Yu-hong
Abstract: Ethanol was used as solvent to extract total flavonoids from fermentation solution of orange peel with the association of ultrasonic technology. The quadratic composite rotation design was used to optimize the extraction processing of total flavonoids from fermentation solution of orange peel through single-factor experiments. Response surface method was also used to evaluate the effect of solid-liquid ratio, ultrasonic treatment time, ethanol concentration, ultrasonic power on extraction rate of total flavonoids. The optimal extraction condition was obtained to be 4 min of ultrasonic treatment time, 1:40 of solid-liquid ratio, 70% ethanol and 70% ultrasonic power through quadratic regression analysis. The highest extraction rate of total flavonoids from fermentation solution of orange peel was achieved to be 95.34% under this optimal condition.
Key words: fermentation solution of orange peel； total flavonoids； ultrasonic technology； rotation design； res
文献注录：王华,任廷远,安玉红. 超声波辅助乙醇提取柑橘皮渣发酵液总黄酮工艺研究 [J]. 食品科学. 2009, 24: 206-212.
基金: 国家柑橘产业技术体系经费项目[农业部农办科函(2008)17号];市科委柑橘重大专项(CSTC.2008AA1007)
报/刊名：《食品科学》，发表于2009 / 第 24 期。
文献类型： [J] （文献级别：核心刊物）
页码：第 206-212 页 / 共7 页