【摘要】 用微波消解仪提取,以杏仁中总黄酮的提取率为评价指标,通过单因素试验研究了料液比、乙醇浓度、微波温度、微波时间这四个条件对总黄酮提取率的影响,通过实验的过程和结果分析得出总黄酮提取的最佳工艺条件为:料液比1:30,乙醇浓度80%,微波时间9min,微波温度80 ℃,在此条件下总黄酮的平均提取率为1.56 mg/g。用微波辅助提取法操作简便,用时较短,能有效的保护杏仁中其他成分不被破坏等优点,是杏仁中总黄酮提取的理想方法。更多还原

【Abstract】 The extraction amount of flavonoids in almonds was used as the evaluation index.The effects of four conditions of solid-liquid ratio,ethanol concentration,microwave temperature and microwave time on the extraction of flavonoids were studied.The optimum conditions for the extraction of flavonoids in almonds were:the ratio of material to liquid was 1:30,the concentration was 80%,the microwave time was 9 min,and the microwave temperature was 80 ℃.Under this condition,the average extraction rate of flavonoids was 1.56 mg/g.The microwave-assisted extraction method is simple and convenient to operate,and it can effectively protect other components in the almond from being damaged.It is an ideal method for extracting flavonoids from almonds.更多还原