超声波辅助提取花生壳总黄酮工艺优化

Optimization of Technology for Ultrasonic-assisted Extraction of Total Flavonoids from Peanut Hulls

为了优化超声波辅助提取花生壳总黄酮的工艺条件,在单因素试验的基础上,采用二次正交旋转组合设计试验研究了液料比、超声处理时间、超声功率和乙醇浓度等因素对黄酮提取率的影响,确定了超声波辅助提取花生壳总黄酮的最佳工艺条件,建立了提取回归数学模型。结果表明,在试验范围内各因素对提取率的影响大小依次为:超声处理时间、乙醇浓度、液料比、超声功率;最佳工艺条件为:液料比55mL/g,超声处理时间34min,超声功率620W,乙醇浓度60%时,花生壳总黄酮提取效果较好,在此条件下总黄酮的提取率达到86.38%。

Ultrasonic-assisted extraction of total flavonoids from peanut hulls was investigated. Based on the single factor experiments, the orthogonal rotation combination design was adopted to study the effects of such factors as the ratios of solution to solid, extraction time, ultrasonic power and ethanol concentration on extraction rate. The optimal technological condition of total flavonoids extraction from peanut hulls by ultrasonic was determined, then the extraction regression mathematical model was established. The results indicated that the effect of factors on the extraction was in the order as follows：extraction time, the most important one, then ethanol concentration, liquid-solid ratio, and ultrasonic power as the last one. The optimum extraction parameters are as follows：the ratios of solution to solid 55 mL/g, extraction time 34 rain, ultrasonic power 620W and ethanol concentration 60%. Under the optimum conditions, the extraction rate of total flavonoids from peanut hulls can reach 86.38%.