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2012387295157*100191。、、、L934。B＞C＞A＞D1∶3060%50℃45min15.61%。E-mailqinfei@ygi．edu．cn。*KM2009114170072012－05－182012－06－27Garciniamangostana、、“”。、、。。0.8～1.1cm52%～68%。、、、1。β-、、2－3。、、、、、480、、。20kHz、。1927Richards5。、6。。11.1。50℃60。95%UV、、、。760CRTXMT-152-。1.21.2.1→50℃→、60→→→→1.2.21.2.2.11.00g1∶3050℃60%、30min80、120、160200W50mL。1.2.2.21.00g60%50℃200W、30min1∶10、1∶20、1∶30、1∶40、1∶50g∶mLFOODANDFERMENTATIONINDUSTRIES1582012Vol.38No.7Total295100mL。1.2.2.31.00g1∶3050℃200W、30min20%、30%、40%、50%、60%、70%50mL。1.2.2.41.00g60%1∶30200W、30min30、40、50、60、70℃50mL。1.2.2.51.00g60%1∶30200W、50℃15、30、45、60、75、90min50mL。1.2.343。1.2.4-7－8。1mL20mL6mL4%-3mLHCl30℃30min500nm/%=c×X×Vm×1000×100cmg/mLXVmLmg。22.12.1.11200W160W。。80～200W200W。12.1.221∶30。。9。。。1∶20、1∶30、1∶40。22.1.3360%。、2012387295159。10－11、。50%、60%70%。32.1.4450℃。4、。、。50℃。。40、5060℃。2.1.530min12。52.212。1AB/%C/℃D/min11∶2050401521∶3060503031∶407060452L934ABCD/%1111114.752122215.363133313.924212315.175223115.256231214.167313214.728321315.279332114.25K144.0344.0844.1844.25K244.5845.8844.7844.24K344.2442.3343.8944.36k114.6814.6914.7314.75k214.8615.2914.9314.75k314.7514.1114.6314.79R0.181.180.300.04FOODANDFERMENTATIONINDUSTRIES1602012Vol.38No.7Total2952B＞C＞A＞DA2B2C2D31∶3050℃60%45min。2.360%1∶3050℃45min45min。33。3/%123/%15.6015.7215.5015.6110.8910.7510.8510.833。15.61%30.92%。31∶3050℃60%45min15.61%。。1.C.2010571－576.2.J.2007339－42.3.J.200723460－64.4.J.2007345311－315.5RichardWTLoomtisAL．ThechemicaleffectsofhighfrequencysoundwavesJ．JAmChemSoc192749123086－3092．6.J.2010161354－5578.7.J.2008352243－245.8.M.2002.9.J201126697－101.10.D.2006.11.、J.200819－11.12.J.2006153204－207.UltrasonicWave-assistedExtractionofProanthocyanidinsfromGarciniamangostanaLPeelQinFeiLiuRuiWangLongDepartmentofFoodSciencesCollegeofArtsandSciencesofBeijingUnionUniversityBeijing100191ChinaABSTRACTTostudytheextractionconditionsforProanthocyanidinsassitedbyultrasonicwavefromGarciniaman-gostanaLpeel．Effectsofultrasonicpowersolid-liquidratioethanolconcentrationandextractiontimeandextractiontemperatureontheextractionratewerestudiedbysinglefactortest．Thentheoptimumextractionconditionwasopti-mizedbyL934orthogonaltest．TheinfluenceorderofthesefactorsontheextractionrateofproanthocyanidinswasethanolconcentrationB＞extractiontemperatureC＞solid-liquidrationA＞extractiontimeD．Theoptimalex-tractionconditionwassolid-liquidratio1∶30g∶mLtheconcentrationofethanol60%theextractiontime30mi-nutesat50℃．UndertheoptimumconditionstheyieldofproanthocyanidinsinGarciniamangostanaLpeelwas15.61%．KeywordsGarciniamangostanaLpeelproanthocyanidinsultrasonicwaveextraction