作　　者： ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品研究与开发》 2020年第2期83-91,共9页

摘　　要： 利用响应面分析法对金柚幼果黄酮的超声-微波协同辅助提取工艺进行优化。分别研究提取过程中微波功率、超声波功率、液料比和提取时间4个因素对金柚幼果总黄酮得率的影响,并对这4个因素做四因素三水平的响应面分析。结果表明,最优提取工艺参数是微波功率为410 W,超声波功率为420 W,液料比为11∶1(mL/g),提取时间为42 min。在最优工艺下,总黄酮的提取率达68.57%。 Response surface analysis was used to optimize the ultrasonic-microwave extraction process of flavonoids from grapefruit puree.The effects of microwave power,ultrasonic power,liquid material ratio and extraction time on the extraction rate of flavonoids in pemelo young fruit was studied and response surface model to optimize the extraction conditions was adopted.The results showed that the optimum technical parameters was time of 42 min,ultrasonic power of 420 W,microwave power of 410 W,solid-liquid ratio of 11∶1(mL/g).Under these conditions,the naringin extraction rate of was 68.57%.

关 键 词： 超声 微波协同辅助技术 金柚幼果 总黄酮 响应面法 工艺优化

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