大麦籽粒总黄酮超声辅助提取工艺的优化

Optimization of the Ultrasound-Assisted Extraction of Total Favonoids from Barley(Hordeum vulgare L.)

为探究提取大麦籽粒总黄酮的最佳工艺条件,以脱脂大麦粉为原料,采用响应面分析法对超声辅助提取大麦籽粒总黄酮工艺中的乙醇浓度、液固比、超声时间、提取温度四个主要因素进行了优化。结果表明,乙醇浓度和超声时间是影响大麦籽粒总黄酮提取率的主要因素,该提取工艺的最佳条件为:乙醇浓度95%,液固比55mL/g,超声时间22min和提取温度50℃,在此条件下大麦籽粒总黄酮提取率的理论值可达0.80mg/g。

Defatted barley powder as raw materials being used, the ultrasound-assisted extraction of total flavonoids from barley kernels was optimized by the response surface methodology in order to find the best technology condition of extracting total flavonoids from barley kernels. Results showed that ethanol concentration and ultrasonic time were significant （P〈0. 01） factors on the extraction yield of total flavonoids. The optimal conditions for the ultrasound-assisted extraction of total flavonoids from barley kernels were established as follow., ethanol concentration, 95%; ratio of solvent to material, 55mL/g ; ultrasonic time,22min, and extraction temprature, 50℃. Under these conditions, the extraction yield of total flavonoids could reach to a theoretic value of 0. 80mg/g.