食品工业科技2018，Vol.39Issue(9)：154-158,5.DOI:10.13386/j.issn1002-0306.2018.09.027
响应面法优化超声波-微波协同提取龙眼壳总黄酮
Optimization of ultrasonic microwave synergistic extraction of total flavonoids from longan shell by response surface method
摘要
Abstract
The effect of the ultrasound-microwave synergistic method on the extraction ratio of total flavone from longan shell was studied and the extraction conditions were optimized by using response surface analysis method.The results showed that the optimum conditions for extracting total flavone were:ultrasonic power 100 W,ratio of liquid to solid material 29.2∶1 mL/g,ethanol concentration 50％,extraction temperature 57 ℃,and extraction time 5 min.Under this condition,the extraction rate of total flavone was 3.06％.Compared with ultrasound-or microwave-extraction method,this one was more timesaving and had higher extraction rate,which was suitable for extracting flavonoids from longan shell.关键词
龙眼壳/超声波-微波协同提取法/总黄酮/响应面分析法Key words
longan shell/ultrasound-microwave extraction method/flavonoids/response surface methodology分类
轻工纺织引用本文复制引用
曾俊美,郑启翔,刘杰凤,罗剑斌,李颖..响应面法优化超声波-微波协同提取龙眼壳总黄酮[J].食品工业科技,2018,39(9):154-158,5.基金项目
广东省科技计划项目(2017A090905016) （2017A090905016）
广东省省级计划项目(2017A020225005) （2017A020225005）
2016年大学生创新创业校级培育计划项目(2016pyA022) （2016pyA022）
果蔬中心开放基金(2015B011). （2015B011）
