采用微波-超声协同萃取法从桂花鲜花中提取总黄酮。

Sequential Combination of Microwave- and Ultrasound-Assisted Extraction of Total Flavonoids from Osmanthus fragrans Lour. Flowers.

机构信息

Food Engineering & Machinery Group, School of Mechanical Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, 1800 Lihu Avenue, Wuxi 214122, China.

出版信息

Molecules. 2017 Dec 13;22(12):2216. doi: 10.3390/molecules22122216.

Microwave-assisted and ultrasound-assisted extraction assays were used to isolate total flavonoids (TF) from flowers. The effects of the solid-liquid ratio, ethanol concentration, microwave power, microwave extraction time, ultrasonic power and ultrasonic extraction time on the yield of TF were studied. A sequential combination of microwave- and ultrasound-assisted extraction (SC-MUAE) methods was developed, which was subsequently optimized by Box-Behnken design-response surface methodology (BBD-RSM). The interaction effects of the ethanol concentration (40-60%), microwave extraction time (5-7 min), ultrasonic extraction time (8-12 min) and ultrasonic power (210-430 W) on the yield of TF were investigated. The optimum operating parameters for the extraction of TF were determined to be as follows: ethanol concentration (48.15%), microwave extraction time (6.43 min), ultrasonic extraction time (10.09 min) and ultrasonic power (370.9 W). Under these conditions, the extraction yield of TF was 7.86 mg/g.

采用微波辅助提取法和超声辅助提取法从花朵中分离总黄酮（TF）。研究了固液比、乙醇浓度、微波功率、微波提取时间、超声功率和超声提取时间对 TF 产率的影响。开发了微波-超声辅助提取（SC-MUAE）方法的顺序组合，并通过 Box-Behnken 设计响应面法（BBD-RSM）进行了优化。考察了乙醇浓度（40-60%）、微波提取时间（5-7 分钟）、超声提取时间（8-12 分钟）和超声功率（210-430 W）对 TF 产率的交互作用。确定提取 TF 的最佳操作参数为：乙醇浓度（48.15%）、微波提取时间（6.43 分钟）、超声提取时间（10.09 分钟）和超声功率（370.9 W）。在此条件下，TF 的提取率为 7.86mg/g。