苦荞提取物磷脂复合物的制备工艺研究

Study on the Preparation Technology of Tartary Buckwheat Extract Phospholipid Complex

本文以苦荞总黄酮与大豆磷脂的复合率为评价指标,采用单因素考察对苦荞提取物与大豆磷脂形成复合物的制备工艺技术条件进行系统研究,并测定复合物在正辛醇和不同pH水溶液中的表观油水分配系数。结果表明:筛选出的最佳工艺条件为,以无水乙醇为反应溶剂,提取物的浓度为1 mg/mL,提取物与磷脂的质量比为1∶2,反应温度为40℃,反应时间24 h。与原提取物比较,磷脂复合物中总黄酮的表观油水分配系数有了显著的提高。按照该制备工艺制备的复合物复合率达到80%以上,同时结果表明磷脂复合物明显改善了苦荞总黄酮的脂溶性。

In this paper,the preparation technology of the complex formed by tartary buckwheat extract and soybean phospholipids was evaluated by single factor investigation, taking the complexing rate of buckwheat total flavone and soybean phospholipids as the index. Partition coefficient of the complex in N-octyl alcohol and different pH values of water was investigated. The optimum preparation conditions were selected as follows：Anhydrous ethyl alcohol as reaction solvent, 1 mg,/mL as the extract concentration, 1 ： 2 as the mass ratio of the extracts and phospholipid, 40℃ as reaction temperature and 24 h as reaction time. Under the optimum preparation condition, a remarkable enhancement of partition coefficient of total flavonoids in the complex eompared with the former extracts was detected. The complexing rate was over 80% and the lipid solubility of tartary buckwheat total flavonoids in phospholipid eomplex was remarkably improved.