番石榴中总黄酮的微波萃取工艺研究

Microwave Extraction of Total Flavones from Guava

摘要:

采用微波萃取法研究番石榴中总黄酮的提取工艺。比较了微波功率、微波时间、料液比、提取剂乙醇浓度对番石榴黄酮含量及其抗氧化能力的影响，并以微波功率、微波时间、料液比为考察因素，采用正交试验，确定了番石榴中总黄酮微波萃取的最佳工艺参数，即微波功率300 W，时间15 min，料液比1:40，乙醇浓度50%。在上述提取条件下，番石榴干粉中总黄酮含量可达55.56 mg/g。

Abstract:

The flavone was obtained from dried guava flesh by microwave extraction. The effects of microwave power, microwave time, the flesh-solvent ratio and ethanol concentration on flavones content and its total antioxidant capability (TAC) were studied. The orthogonal test showed that the optimum microwave power, time, the flesh-solvent ratio, and ethanol concentration were 15 min, 300 W, 1:40, and 50%, respectively, under which the content of total flavones in dried guava flesh was 55.56 mg/g.