中文摘要：

以黄肉中华猕猴桃品种‘金丰’为试材,研究了有机溶剂微波法萃取中华猕猴桃果实中类胡萝卜素的最佳工艺。结果表明：确定微波萃取中华猕猴桃色素的最佳单因素依次为乙醇-丙酮体积分数=2∶1的混合溶剂,微波火力中高火,萃取时间20s,料液比为1∶6。在单因素试验基础上,分别选取对类胡萝卜素提取影响最大的微波火力、时间（s）、料液比（g/mL）3个因素进行正交实验。结果表明：用乙醇-丙酮体积分数=2∶1的混合溶剂浸提,料液比为1∶6,在微波火力中高火下萃取25s的提取效果最好,并且通过正交实验极差分析可以得出,对类胡萝卜素提取效果影响大小依次为：料液比〉微波火力〉时间。

英文摘要：

Using yellow flesh‘JinFeng’kiwifruit as material,the microwave extraction of carotenoid using organic solvent from kiwifruit（Actinidia chinensis Planch）fruits was performed.The results showed that the optimization conditions for carotenoid extraction through single factor experiments were as follows：ethanol-acetone mixtures（φ=2∶1）,middle high microwave power,20s/time,1∶6of ratio of solid to ethanol solution.Based on the single factor experiment,microwave power,time and ratio of solid to ethanol solution which were the greatest impact on carotenoid extraction were chosen as the factors for orthogonal experiments.The results were indicated by orthogonal experiments that the optimization extraction conditions were 1∶6of ratio of solid to ethanol solution,25s,middle high microwave power with ethanolacetone mixtures（φ=2∶1）.Through the range analysis of orthogonal test,the most important factor on carotenoid extraction was ratio of solid to ethanol solutionmicrowave powertime.