微波辅助双水相提取苦荞麦粉中黄酮类化合物

Optimization of Microwave-assisted Extraction Process for Total Flavonoid from Tartary Buckwheat Flour

采用微波辅助乙醇-硫酸铵双水相体系,从苦荞麦粉中提取黄酮类化合物.确定乙醇-硫酸铵双水相提取黄酮类化合物的较优乙醇体积分数以及硫酸铵添加量;通过单因素实验确定苦荞麦粉黄酮类化合物的较优萃取条件.结果表明:微波辅助双水相的方法适合用于苦荞麦粉中黄酮类化合物的提取;响应面法优化微波辅助双水相提取苦荞麦粉黄酮的提取条件,较优提取条件为萃取剂含乙醇的体积分数30%,微波功率550 W,提取时间70 s,苦荞麦粉在提取溶剂中的质量浓度0.02 g/m L,苦荞麦粉中提取得到的黄酮类化合物占苦荞麦粉的质量分数为1.38%.

Flavonoids were extracted from buckwheat powder by the microwave-assisted ethanol-ammoni- um sulfate aqueous two-phase system. The optimal extraction system of flavonoids from tartary buckwheat powder was determined through single factor experiments and the optimal concentration of ethanol and am- monium sulfate dosage were obtained. The results showed that the method of microwave assisted aqueous two-phase extraction was suitable for flavonoids extraction from tartary buckwheat powder. The extraction conditions were optimized by the response surface method and the optimized conditions were 30% ethanol as extraction agent, the microwave power 550 W, extraction time 70 s, and the material-to-liquid ratio 0.02 g/mL. The yield of flavonoids was 1.38% under the optimized conditions.