【摘要】 采用单因素试验及均匀设计法试验和SPSS 13.0统计软件回归分析,进行微波辅助和超声波辅助提取赣南脐橙皮渣中总黄酮的工艺研究。结果表明:微波辅助最佳提取条件为功率390W、辐射时间7min、乙醇体积分数50%、料液比1:45(g/mL),总黄酮提取可达19.3mg/g;超声波最佳提取条件为温度70℃、超声提取时间60min、乙醇体积分数50%、料液比1:45(g/mL),总黄酮提取可达16.6mg/g。更多还原

【Abstract】 Based on one-factor-at-a-time experiments,uniform experimental design followed by regression analysis using the software SPSS 13.0 was carried out to optimize the microwave-assisted and ultrasonic-assisted extraction of total flavonoids from navel orange residue(left over from juicing).The optimal microwave-assisted extraction conditions were microwave power 390 W,irradiation time 7 min,ethanol concentration 50%,and material/liquid ratio of 1:45(g/mL) and the extraction rate of total flavonoids was 19.3 mg/g under these conditions.The optimal ultrasonic-assisted extraction conditions were temperature 70 ℃,ultrasonic treatment time 60 min,ethanol concentration 50%,and material/liquid ratio of 1:45(g/mL),and the resulting extraction rate of total flavonoids was 16.6 mg/g.更多还原