中国食品添加剂

采用微波—超声波协同萃取法对荔枝核中总黄酮和多糖进行连续提取,考察了料液比、微波—超声波功率、提取温度等因素对荔枝核总黄酮和多糖提取率的影响,得到荔枝核中总黄酮的最佳提取工艺为:乙醇浓度70%、料液比1∶30、微波—超声波功率600~800W、提取温度60℃、提取时间30min,此工艺条件下总黄酮提取率为8.201%。荔枝核多糖最佳提取工艺为:料水比为1∶35、微波—超声波功率700~900W、提取温度90℃、提取时间15min,多糖提取率为4.557%。

Total flavonoids and polysaccharides were extracted continuously by microwave-ultrasonic wave cooperative extraction method from semen litchi. Five factors used in the process,namely ethanol concentration,solid-liquid ratio,microwave-ultrasonic wave power,extraction temperature and duration were optimized in present paper. The results showed that the optimized conditions for extraction of flavonoids were as follows :the ethanol concentration is 70 %,ratio of material to water is 1∶30(g/m L),microwave-ultrasonic wave power is 600 ~ 800 W,extraction temperature is 60℃ and extraction time is 30 min. Under these conditions,the extraction yield of total flavonoids is 8.021%. The optimal conditions for the extraction of polysaccharides were :ratio of material to water is 1∶40(g/m L),microwave-ultrasonic wave power is 700 ~ 900 W,extraction temperature is 70℃ and extraction time is 30 min and the extracting rate of polysaccharides was 4.557%.