食品科学2018，Vol.39Issue(12)：268-275,8.DOI:10.7506/spkx1002-6630-201812041
超声波和微波辅助提取苦水玫瑰鲜花和花渣中原花青素的工艺优化及其比较
Optimization and Comparison of Ultrasonic and Microwave Assisted Extraction of Proanthocyanidins from Fresh Flowers and Essential Oil Residue of Kushui Rose
摘要
Abstract
This study aimed to optimize and compare the ultrasonic assisted extraction (UAE) and the microwave assisted extraction (MAE) of proanthocyanidins from fresh flowers and essential oil extraction residue of Kushui rose. The optimization was performed using one-factor-at-a-time (OFAT) method and response surface methodology (RSM). The results of OFAT experiments showed that the optimal ultrasonic irradiation temperature and time to obtain the maximum yield of proanthocyanidins were 60 ℃ and 20 min and the optimal microwave irradiation temperature and time were 60 ℃ and 40 s, respectively. When the extraction was carried out for 1.5 h using 60% ethanol as extraction solvent at 75 ℃ with a solid-to-solvent ratio of 1:20 (g/mL), 17 min ultrasonic irradiation at 59 ℃ and 44 s microwave irradiation at 61 ℃ were found to be optimal to obtain a higher yield of proanthocyanidins of 96.94 and 100.81 mg/g from fresh rose flowers, respectively, while in the case of the oil extraction residue, 20 min ultrasonic irradiation at 60 ℃ and 42 s microwave irradiation at 60 ℃ were the optimal conditions to obtain a higher yield of proanthocyanidins of 57.74 and 58.74 mg/g, respectively. It is suggested that both ultrasonic and microwave assisted extraction were efficient to extract proanthocyanidins from fresh flowers and essential oil extraction resident of Kushui rose, and microwave assisted extraction showed better extraction efficiency.关键词
原花青素/提取工艺优化/玫瑰花及花渣/超声波/微波Key words
proanthocyanidins/optimization of extraction process/rose flowers and essential oil extraction residue/ultrasonic/microwave分类
轻工纺织引用本文复制引用
徐洁,李霁昕,毕阳,司敏,李雪..超声波和微波辅助提取苦水玫瑰鲜花和花渣中原花青素的工艺优化及其比较[J].食品科学,2018,39(12):268-275,8.基金项目
甘肃省科技计划项目(1504WKCA005) （1504WKCA005）
