亚临界-超声波协同萃取苦荞麸中的黄酮

Technological Study on Synergistic Extraction of Flavonoids from Tartary Buckwheat Bran by Subcritical and Ultrasonic

以苦荞麸为原料,通过单因素和正交试验探讨了亚临界浸提时间、萃取釜内温度、系统压力等因素对总黄酮提取效果的影响。结果表明:影响次序为萃取釜内温度>亚临界浸提时间>系统压力。确定了亚临界-超声波协同萃取苦荞麸中黄酮的适宜工艺条件:萃取釜内温度20℃,亚临界浸提时间3 h,系统压力0.8 MPa,黄酮提取率为90.05%。

With the tartary buckwheat bran as material,the effect of subcritical extraction time,extraction kettle temperature and system pressure on total flavonoids content were analyzed by combination of single factors experiment and orthogonal experiment.During the extraction of total flavonoids by subcriticaland ultrasonic,these indices affected the extracting efficiency in the following orders： extraction kettle temperaturesubcritical extraction timesystem pressure.The optimal extraction conditions for flavonoids from tartary buckwheat brans were extraction kettle temperature 20℃,subcritical extraction time 3h and system pressure0.8MPa.Under these optimum conditions,yield of total flavonoids reached 90.05%.