[1]龙门,张亦涵,孙家怡,等.基于微波辅助技术的滁菊浸膏提取与制备工艺优化[J].江苏农业学报,2025,(12):2448-2461.[doi:doi:10.3969/j.issn.1000-4440.2025.11.017]
　LONG Men,ZHANG Yihan,SUN Jiayi,et al.Extraction and preparation process optimization of Chuzhou chrysanthemum extract based on microwave-assisted technology[J].,2025,(12):2448-2461.[doi:doi:10.3969/j.issn.1000-4440.2025.11.017]
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基于微波辅助技术的滁菊浸膏提取与制备工艺优化()

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2025年12期
页码:
2448-2461
栏目:
加工贮藏·质量安全
出版日期:
2025-12-31

文章信息/Info

Title:
Extraction and preparation process optimization of Chuzhou chrysanthemum extract based on microwave-assisted technology
作者:
龙门1; 2; 3; 张亦涵1; 4; 孙家怡1; 朱向东3; 詹歌1; 2
(1.滁州学院生物与食品工程学院,安徽滁州239000；2.安徽省滁菊种植与深加工工程研究中心,安徽滁州239000；3.中轻合盛科技有限公司,安徽滁州239000；4.安徽大学生命科学学院,安徽合肥230601)
Author(s):
LONG Men1; 2; 3; ZHANG Yihan1; 4; SUN Jiayi1; ZHU Xiangdong3; ZHAN Ge1; 2
(1.School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China;2.Engineering Research Center of Chuzhou Chrysanthemum Planting and Deep Processing of Anhui Province, Chuzhou 239000, China;3.Zhongqing Hesheng Technology Co., Ltd., Chuzhou 239000, China;4.School of Life Sciences, Anhui University, Hefei 230601, China)
关键词:
滁菊浸膏; 微波辅助提取; 提取工艺优化; 总黄酮; 挥发性成分; 氨基酸
Keywords:
Chuzhou chrysanthemum extract; microwave-assisted extraction; extraction process optimization; total flavonoids; volatile compounds; amino acids
分类号:
TS209
DOI:
doi:10.3969/j.issn.1000-4440.2025.11.017
文献标志码:
A
摘要:
残次滁菊是滁菊生产过程中可能被丢弃或浪费的部分,其高效利用与转化对于实现资源的综合利用和提升附加值具有重要意义。本研究以残次滁菊为研究对象,比较了微波辅助提取(MAE)、超声辅助提取(UAE)和热回流提取(HRE)3种提取工艺对滁菊浸膏得率、活性成分(总黄酮和总多酚含量)、挥发性成分和氨基酸组成的影响。结果表明,MAE在浸膏得率(43.99%)、总黄酮含量(7.17%)和总多酚含量(9.80%)方面显著优于其他方法,并在挥发性成分种类(65 种)和高附加值化合物的提取效率上表现出显著优势。此外,利用响应面法优化MAE工艺参数,确定最佳工艺条件为:乙醇体积分数85%、微波提取时间15 min、固液比1∶45（质量体积比）、旋转蒸发转速65 r/min、旋转蒸发温度65 ℃。在此优化条件下,滁菊浸膏的总黄酮含量达到8.72%,本研究结果为滁菊资源的高效开发和产业化利用提供了理论依据和技术支持。
Abstract:
Residual-grade Chuzhou chrysanthemum, which is often discarded or wasted during the production process, holds significant potential for efficient utilization and conversion, enabling comprehensive resource utilization and added-value enhancement. This study took residual-grade Chuzhou chrysanthemum as the research object and compared the extraction yields, bioactive compounds (total flavonoids and total polyphenols contents), volatile compounds, and amino acid compositions of Chuzhou chrysanthemum extract obtained using three extraction methods: microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and heat reflux extraction (HRE). The results demonstrated that MAE outperformed the other methods, with significantly higher extraction yield (43.99%), total flavonoid content (7.17%), and total polyphenol content (9.80%). Furthermore, MAE achieved significant advantage in extracting volatile compounds (65 types) and high-value bioactive components. The response surface methodology was employed to optimize the MAE parameters, resulting in optimal conditions: an ethanol concentration of 85% (v/v), a microwave extraction time of 15 min, a solid-liquid ratio of 1∶45 （m∶v）, a rotary evaporation speed of 65 r/min, and an evaporation temperature of 65 ℃. Under these conditions, the total flavonoid content of the Chuzhou chrysanthemum extract reached 8.72%. The research results provide theoretical and technical support for the efficient utilization and industrial application of Chuzhou chrysanthemum resources.

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备注/Memo

备注/Memo:
收稿日期：2025-04-10基金项目：安徽省中青年教师培养行动项目(JNFX2023063)；安徽省高校理工科教师赴企业挂职实践计划项目(2024jsqygz112)；安徽省教育厅科学研究项目(2023AH051623)；安徽省滁菊种植与深加工工程研究中心开放基金项目(2024CJZX02)作者简介：龙门(1987-),女，安徽淮北人，博士,副教授,研究方向为食药资源开发与高效综合利用。(E-mail)men-long@chzu.edu.cn通讯作者：詹歌,(E-mail)zhangeczxy@1
更新日期/Last Update: 2026-01-20