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《Journal of Anhui Agricultural Sciences》 2010-16
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Research on Ultrasonic Extraction Technology for Total Flavones from Mandarin Orange Peel

JIANG Hong-zhi et al(Guangxi Agricultural Vocation-Technical College,Nanning,Guangxi 530007)  
The total flavones was extracted from mandarin orange peel with ultrasonic technique,the influences of ultrasonic power,alcohol concn.,extraction temperature,extraction time and material-to-liquid ratio on extraction effect were researched through single-factor experiments and the extraction technology was optimized through orthogonal test.The results indicated that the optimum extraction technology was extraction with ultrasonic power at 300 W,alcohol concn.at 75%,extraction temperature at 45 ℃,material-to-liquid ratio at 1∶55 and for 75 min.Under this condition,the extraction rate of total flavones was 2.179%.
【Key Words】： Mandarin orange peel Total flavones Ultrasonic wave Extraction technology
【CateGory Index】： TQ461
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