不同方法提取甜荞麦麸皮总黄酮研究

Study on influence of different extracting methods on total flavonoids yield from buckwheat bran

为提高荞麦麸皮利用率,采用乙醇浸提法、超声波辅助提取法和微波加热提取法对提取甜荞麦麸皮黄酮类化合物工艺进行研究。实验结果表明,乙醇浸提法最佳工艺条件为:用50倍50%乙醇在70℃水浴中浸提2.5 h,浸提三次,总黄酮得率为2.4195%;超声波辅助提取法最佳工艺条件为:用60倍70%乙醇在70℃下超声波30 min,超声波提取三次,总黄酮得率为2.8953%;微波加热提取法最佳工艺条件为:用40倍50%乙醇在360 W功率下加热90 s,提取两次,总黄酮得率为2.7963%。比较三种方法结果,以超声波辅助提取法较优,更适于工业化生产。

In order to improve the utilization rate of buckwheat brant,he extraction conditions of flavonoids in buckwheat bran was studied with ethanol immersion extraction methodu,ltrasonic– assisted extraction method and microwave heating extraction method.The results showed that the optimum conditions of the ethanol immersion extraction method were to use 50% ethanol as extractor with the ratio of 1∶50 at 70℃ for 2.5 ht,hree timest,he yield of total flavonoids was 2.4195%w,hile the optimum conditions of ultrasonic–assisted extraction method were to use 70% ethanol as extractor with the ratio of l：60 at 70℃ for 30 mint,hree timest,he yield of total flavonoids was 2.8953%a,nd microwave heating extraction method were to use 50% ethanol as extractor with the ratio of l：40 and power of 360 W for 90 s,two times,the yield of total flavonoids was 2.7963%.