超声辅助提取紫花苜蓿黄酮类物质工艺优化
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摘要
为了进一步优化紫花苜蓿中黄酮类物质提取工艺,选用青大1号紫花苜蓿盛花期青干草粉作为试验材料。实验采用超声辅助提取的方法提取紫花苜蓿中黄酮类物质,首先设计单因素实验考察料液比、超声温度、超声时间、酶解时间4个单因素对苜蓿提取率的影响,结果表明4个单因素处理分别对紫花苜蓿黄酮类物质提取率存在显著影响(P<0.05)。以单因素试验结果为依据开展4因素(料液比、超声温度、超声时间、酶解时间)三水平正交试验。结果表明:影响黄酮类物质提取率的因素从大到小依次为料液比、超声时间、酶解时间、超声温度。综合分析获得最优提取条件为料液比1∶30,超声时间30 min,超声温度50℃,酶解时间1 h。超声辅助方法可以提高紫花苜蓿黄酮类物质提取率。
In order to optimize the extraction technology of flavonoids from alfalfa,we extracted flavonoids from Qingda No. 1 alfalfa hay harvested during blossom period with ultrasonic assisted extraction. The single factor effects of solid-liquid ratio,ultrasonic temperature,ultrasonic time and enzymolysis time on extraction yield were investigated. The results show that four single factors have significant effects on the extraction rate of flavonoids in alfalfa( P < 0. 05). Based on the single factor experimental results,an orthogonal experiment with four-factor and three-level was carried out. The results show that the factors,which affect the flavonoids extraction rate are in the order of liquid ratio,ultrasonic time,enzymolysis time,ultrasonic temperature. The optimal extraction conditions are: material liquid ratio 1∶ 30,30 min ultrasonic time,ultrasonic temperature 50 ℃,1 h.Ultrasound assisted method can improve the extraction rate of flavonoids in alfalfa.
In order to optimize the extraction technology of flavonoids from alfalfa,we extracted flavonoids from Qingda No. 1 alfalfa hay harvested during blossom period with ultrasonic assisted extraction. The single factor effects of solid-liquid ratio,ultrasonic temperature,ultrasonic time and enzymolysis time on extraction yield were investigated. The results show that four single factors have significant effects on the extraction rate of flavonoids in alfalfa( P < 0. 05). Based on the single factor experimental results,an orthogonal experiment with four-factor and three-level was carried out. The results show that the factors,which affect the flavonoids extraction rate are in the order of liquid ratio,ultrasonic time,enzymolysis time,ultrasonic temperature. The optimal extraction conditions are: material liquid ratio 1∶ 30,30 min ultrasonic time,ultrasonic temperature 50 ℃,1 h.Ultrasound assisted method can improve the extraction rate of flavonoids in alfalfa.
引文
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[19]薄亚光,贾志宽,韩清芳.多叶型与三叶型紫花苜蓿地上部总黄酮含量的比较[J].西北农业学报,2008,17(4):129-132.
[20]李巧玲.黄酮类化合物提取分离工艺的研究进展[J].山西食品工业,2003(4):6-7.
[21]张咏梅,晏石娟,曹致中,等.微波辅助提取苜蓿黄酮方法的研究[J].草地学报,2008,16(1):76-80.
[2]朱见明,李娜,张亚军,等.苜蓿黄酮的研究进展[J].草业科学,2009,26(9):156-162.
[3]王成章,文开新,史莹华,等.紫花苜蓿黄酮的提取与纯化工艺初探[J].草地学报,2013,22(2):365-371.
[4]夏素银,严学兵,王成章,等.紫花苜蓿生物活性成分在畜禽生产中的应用[J].草业科学,2010,27(7):133-140.
[5]李云霞,贺文智,索全伶,等.黄酮类化合物活性及构效关系研究概况[J].内蒙古石油化工,2004(2):10-12.
[6]BOUE S M,WIES T E,NEHLS S,et al.Evaluation of the estro-genic effect of legume extract containing phytoestrogens[J].Journal of Agricultural and Food Chemistry.2003,51(8):2193-2199.
[7]CORNWELL D G,JONES K H,JIANG Z,et al.Cytotoxicity of tocopherols and their quinones in drug-sensitive and mul-tidrug-resistant leukemia cells[J].Lipids,1998,33:295-301.
[8]李巧玲,李琳,郑必胜,等.天然食用色素及其在食品工业中的应用[J].食品工业科技,2000(6):6.
[9]陈丛瑾,黄克瀛,李德良,等.植物中黄酮类化合物的提取方法研究概况[J].生物质化学工程,2007(3):42-46.
[10]毕丽君,李慧.水芹中总黄酮类化合物最佳提取工艺的研究[J].食品科学,1999(12):35-37.
[11]贾秀峰,李波,高美玲.超声波法提取苜蓿异黄酮最适条件的研究[J].食品研究与开发,2008(11):13-15.
[12]刘香萍,王国庆,李国良,等.响应面法优化提取紫花苜蓿叶总黄酮及其抗氧化活性研究[J].中国食品学报,2016(4):145-152.
[13]张瑞,李友广,邢军.新疆紫花苜蓿中黄酮类色素提取过程中定量方法的研究[J].食品科技,2008,33(12):197-200.
[14]周胜男,褚翠翠,陆宁.食用仙人掌中黄酮类物质的提取研究[J].食品工业科技,2008(2):228-230.
[15]任钰,孟美,王化宇,等.丹参中丹参酮提取物纯化工艺的研究[J].中成药,2013(8):1653-1657.
[16]林颖,吴毓敏,吴雯,等.天然产物中的糖含量测定方法正确性的研究[J].天然产物研究与开发,1996,89(3):5-9.
[17]于华忠,李国章,曹庸,等.银杏黄酮的含量测定[J].中国林副特产,2005(2):22.
[18]王晓勇,畅喜云,彭启芳,等.青大1号紫花苜蓿在环湖地区生长发育规律的研究[J].草业与畜牧,2012(10):1-5.
[19]薄亚光,贾志宽,韩清芳.多叶型与三叶型紫花苜蓿地上部总黄酮含量的比较[J].西北农业学报,2008,17(4):129-132.
[20]李巧玲.黄酮类化合物提取分离工艺的研究进展[J].山西食品工业,2003(4):6-7.
[21]张咏梅,晏石娟,曹致中,等.微波辅助提取苜蓿黄酮方法的研究[J].草地学报,2008,16(1):76-80.