Technology Optimization for Microwave-assisted Extraction of Polyphenols from Black Garlic

The polyphenols was extracted from black garlic by microwave-assisted method and the extraction process was optimized.The ethanol concentration,microwave power,extraction time and material-liquid ratio were selected as the key single factors for gradient experiments,and then the L9(34) orthogonal experiment was carried out.The results showed that the optimal extraction conditions were as follows: the concentration of ethanol was 50%,the microwave power was 400 W,the extraction time was 60 s and the ratio of solid to liquid was 1∶30.Under these conditions,the extraction rate of total polyphenols was up to 1.885 mg/g.