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以刺梨果实为原料,对微波辅助提取刺梨中的总黄酮的工艺进行研究,采用单因素试验法对影响微波辅助提取刺梨果实中总黄酮的影响因素进行分析,利用正交试验优化提取总黄酮的工艺条件。研究表明,微波辅助提取刺梨总黄酮的最佳工艺条件为:料液比1:20(g/mL),乙醇浓度60%,微波萃取功率400W,微波辐射时间3min。最佳工艺条件下的总黄酮的提取率为1.39%。
The technology of microwave-assisted extraction of total flavonoids from Rosa roxburghii was studied by using the raw materials of Rosa roxburghii as raw material. The influencing factors of microwave-assisted extraction of total flavonoids from Rosa roxburghii were analyzed by single factor experiment, and the extraction was optimized by orthogonal experiment The total flavonoids process conditions. The results showed that microwave assisted extraction of total flavonoids from Prickly Pear optimum conditions: solid-liquid ratio 1:20 (g / mL), ethanol concentration 60%, microwave extraction power 400W, microwave irradiation time 3min. Under the optimal conditions, the extraction rate of total flavonoids was 1.39%.