陕北小粒黑豆中黄酮的提取工艺研究
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摘要
采用单因素法和响应面优化法对陕北小粒黑豆中黄酮进行了提取研究.在单因素试验的基础上,利用响应面软件中的Box-Behnken来设计试验,将试验结果拟合可建立该提取过程的数学模型及二次多项式回归方程,通过模型可预测出提取过程的最优条件,并对其进行验证.结果表明,陕北小粒黑豆中提取黄酮的优化工艺条件为:提取时间2.5 h、提取温度55.3℃、料液比1∶23(g/mL)、提取次数3次,在此条件下黄酮的平均提取率为0.921%.
The single factor method and response surface methodology were used to extract flavonoids from black beansin Northern Shaanxi. Based on the single factor method,the experiments were designed by the Box-Behnken of responsesurface software. The mathematical model of the extraction process was established through experimental data,and theregression equation of the model was obtained. The optimum conditions of the extraction process were calculated by themathematical model,and then verified it by experiments. The results showed that the optimum extraction conditions of theflavonoids from black beans were as follows:extraction time for 2.5 h,extraction temperature at 55.3 ℃,the ratio ofmaterial and liquid with 1∶23(g/mL)and 3 times. Under the optimized condition,the average extraction rate was 0.921%.
The single factor method and response surface methodology were used to extract flavonoids from black beansin Northern Shaanxi. Based on the single factor method,the experiments were designed by the Box-Behnken of responsesurface software. The mathematical model of the extraction process was established through experimental data,and theregression equation of the model was obtained. The optimum conditions of the extraction process were calculated by themathematical model,and then verified it by experiments. The results showed that the optimum extraction conditions of theflavonoids from black beans were as follows:extraction time for 2.5 h,extraction temperature at 55.3 ℃,the ratio ofmaterial and liquid with 1∶23(g/mL)and 3 times. Under the optimized condition,the average extraction rate was 0.921%.
引文
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[3]赵璇,金素娟,牛宁,等.黑豆的利用价值与开发前景[J].河北农业科学,2015,19(1):99-101.
[4]王寅,张坤,赵晋.黑豆的营养价值及在食品中的开发应用[J].中国食品添加剂,2007(6):132-135.
[5]胡冬梅.四种黑色杂粮提取物抗氧化和抑制肿瘤活性研究[D].天津:天津大学,2014.
[6]魏俊青,肖春玲,陆楠,等.酶解法提取黑豆多糖的研究[J].陕西农业科学,2013,59(1):6-10.
[7]康永锋,薛永刚,韩巧英.响应面优化黑豆总黄酮微波辅助提取工艺及其抗氧化性能评价[J].大豆科学,2017,36(6):958-964.
[8]姜慧,陈树俊,王亚东,等.超声波辅助提取黑豆花青素的工艺优化[J].农产品加工(创新版),2012(12):60-64.
[9]于玲,王知斌,王秋红,等.黄芪中黄酮类化合物药理作用研究进展[J].中医药信息,2018,35(2):104-108.
[10]刘一杰,薛永常.植物黄酮类化合物的研究进展[J].中国生物工程杂志,2016,36(9):81-86.
[11]万明,宋永钢,杨菠.黄酮类化合物的药理作用及其在食品工业中的应用[J].江西食品工业,2007(3):47-49,46.
[12]孟庆华,于晓霞,张海凤,等.天然黄酮类化合物清除自由基机理及其应用进展[J].云南民族大学学报(自然科学版),2012,21(2):79-83.
[13]梁海燕,刘昕,古德祥.大豆异黄酮作为功能性保健品的应用开发前景[J].食品工业科技,2000(6):19.
[14]冯靖,彭效明,李翠清,等.天然产物中黄酮类化合物的开发研究进展[J].中医药导报,2018,24(4):71-74.
[15]陈钢,苏同福,赵士举.萃取剂的极性对银杏叶总黄酮提取率的影响[J].河南科学,2014,32(11):2233-2236.