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首页> 外文期刊>Separation and Purification Technology >Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro
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Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

机译：微波辅助从柑桔皮中酚酸的最佳提取及体外抗氧化活性的评价

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摘要

An efficient microwave-assisted extraction (MAE) technique was developed to extract phenolic acids from citrus mandarin peels. The operating parameters were optimized using central composite design combined with response surface methodology. The optimum extraction conditions were as follows: microwave power, 152W; extraction time, 49s; liquid to solid ratio, 16; and methanol concentration, 66%. After method development, the extraction yield of phenolic acids (divided into four fractions: free, ester-bound, glycoside-bound and insoluble-bound) and the antioxidant activity of the extract were compared with those of the extracts obtained from the conventional methods including ultrasonic extraction (USE) and rotary extraction (RE). MAE showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract within shortest extraction time. The results demonstrated that MAE could be a fast and reliable method for quantitative analysis of phenolic compounds in citrus mandarin peels.
机译：开发了一种有效的微波辅助提取（MAE）技术，可从柑橘柑桔皮中提取酚酸。使用中央复合设计结合响应面方法对运行参数进行了优化。最佳提取条件如下：微波功率为152W;微波功率为152W。提取时间49s;液固比为16;和甲醇浓度为66％。方法开发后，将酚酸的提取率（分为游离，酯结合，糖苷结合和不溶结合四个部分）和抗氧化剂活性与常规方法得到的提取物进行了比较，包括超声波提取（USE）和旋转提取（RE）。 MAE在最短的萃取时间内就具有较高的萃取效率和抗氧化活性方面显示出明显的优势。结果表明，MAE可能是定量分析柑橘柑桔皮中酚类化合物的一种快速，可靠的方法。

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