Ciğeroğlu Zeynep, Bayramoğlu Mahmut, Kırbaşlar Şah İsmail, Şahin Selin
Engineering Faculty, Department of Chemical Engineering, Uşak University, 64200 Uşak, Turkey.
Engineering Faculty, Department of Chemical Engineering, Gebze Technical University, 41400 Gebze, Kocaeli Turkey.
J Food Sci Technol. 2021 Mar;58(3):1190-1198. doi: 10.1007/s13197-020-04632-x. Epub 2020 Jul 11.
Microwave-assisted extraction (MAE) and solvent-free microwave extraction and Soxhlet extraction were applied to Ray Ruby grapefruit leaves ( Macf.) to compare extract efficiency. Face centered composite designs were constructed via response surface methodology. Effects of factors of MAE were investigated on total phenolic content (TPC) and naringin content (NC). The optimized conditions were established as 1.4 kWL for microwave power density, 20.00 gL for solid/solvent ratio, 218.180 s for extraction time, while responses were calculated as 14.210 mg of gallic acid equivalent per g of the dried leaf (mg GAE gDL) and 13.198 mg of naringin per g of dried leaf (mg NgDL) for TPC and NC, respectively. SFME and classical Soxhlet methods were also conducted for comparison reasons.
采用微波辅助萃取（MAE）、无溶剂微波萃取和索氏提取法对雷红宝石葡萄柚叶（Macf.）进行处理，以比较提取效率。通过响应面法构建了中心复合设计。研究了微波辅助萃取各因素对总酚含量（TPC）和柚皮苷含量（NC）的影响。确定优化条件为微波功率密度1.4kW/L、固液比20.00g/L、提取时间218.180s，同时计算得到总酚含量的响应值为每克干叶14.210毫克没食子酸当量（mg GAE/gDL），柚皮苷含量的响应值为每克干叶13.198毫克柚皮苷（mg NgDL）。为作比较，还采用了无溶剂微波萃取法和传统索氏提取法。
