摘要
利用单因素试验研究提取温度(35,45,55,65,75℃)、提取时间(30,40,50,60,70 min)、乙醇浸泡时间(30,60,90,120,150 min)、乙醇体积分数(55%,65%,75%,85%,95%)、料液比(1∶10,1∶15,1∶20,1∶25,1∶30)对提取大麦若叶粉总黄酮的影响。根据单因素试验结果,综合考虑实际条件及能源消耗,最终选取提取温度(55,65,75℃)、提取时间(30,40,50 min)、乙醇浸泡时间(60,90,120 min)为自变量,以总黄酮提取量为响应值,设计三因素三水平的响应面试验方法。结果表明,大麦若叶粉总黄酮的最佳超声波提取工艺条件为超声波提取温度75℃,超声波提取时间45 min,乙醇浸泡时间60 min。在响应面优化得到的最佳条件下对大麦若叶粉进行3次超声波辅助提取的平行试验,得到大麦若叶粉总黄酮提取量的平均值为4.39 mg/g,与理论最优值4.40 mg/g基本一致。响应面试验分析结果表明,优化的工艺条件稳定可行,可以为大麦若叶粉总黄酮的提取提供一定的参考依据。
The effects of extraction temperature(35,45,55,65,75℃)、extraction time(30,40,50,60,70 min)、ethanol immersion time(30,60,90,120,150 min)、ethanol volume fraction(55%,65%,75%,85%,95%)and material-liquid ratio(1∶10,1∶15,1∶20,1∶25,1∶30)on the extraction of total flavonoids from young leaves of bar-ley flour were investigated by single factor experiments.Considering the actual conditions and energy consumption,the extrac-tion temperature(55,65,75℃)、extraction time(30,40,50 min)、ethanol soaking time(60,90,120 min)were selected as independent variables,and the total flavonoid extraction rate was the response value.The response test method of three factors and three levels was designed.The results showed that the optimum ultrasonic extraction conditions of total flavonoids from young leaves of barley powder were as follows:ultrasonic extraction temperature was 75℃,ultrasonic extrac-tion time was 45 min,and ethanol soaking time was 60 min.Under the optimum conditions obtained by response surface opti-mization,three parallel experiments of ultrasonic-assisted extraction of young leaves of barley powder were carried out.The average extraction rate of total flavonoids from young leaves of barley powder was 4.39 mg/g,which was basically consistent with the theoretical optimum value of 4.40 mg/g.The results of response surface analysis showed that the optimum technological conditions were stable and feasible,which could provide a reference for the extraction of total flavonoids from young leaves of barley powder.
作者
卢健新
袁学文
蔡文韬
冯丽娜
LU Jianxin;YUAN Xuewen;CAI Wentao;FENG Li'na(School of Biology and Food Engineering,Guangdong University of Education,Guangzhou,Guangdong 510303,China)
出处
《农产品加工》
2021年第11期31-37,40,共8页
Farm Products Processing
基金
广东省普通高校青年创新人才项目(2018KQNCX179)。
关键词
大麦若叶粉
超声波辅助提取
总黄酮
响应面分析
young leaves of barley powder
ultrasound-assisted extraction
total flavonoids
response surface analysis
作者简介
卢健新(1986—),女,本科,研究方向为食品质量与安全;通讯作者:蔡文韬(1986—),女,博士,讲师,研究方向为食品微生物.
