微波辅助提取绿豆多酚的工艺研究

Research on Process of Microwave-assisted Extraction Polyphenols from Mung Bean

为优化微波辅助提取绿豆中多酚工艺,采用正交试验设计法,考察了溶剂种类、溶剂浓度、料液比、微波功率、提取时间、p H和温度7个因素对多酚得率的影响。利用SAS软件进行显著性和方差分析,确定料液比、溶剂浓度和p H为重要因子,并最终获得微波辅助提取绿豆多酚的最佳工艺参数为:15%丙酮溶液作为提取溶剂、料液比为1∶45 g·m L-1、微波功率700 W、提取时间12 min、温度58℃、溶液体系p H为1.45、提取次数2次,按此工艺进行提取,绿豆多酚得率达到48.546 mg·g-1。

The purpose of this study was to optimize the process of microwave-assisted extraction of polyphenols from mung bean. Effects of factors such as solvent type, solvent concentration, ratio of solid to liquid, microwave power, extraction time, pH and extraction temperature on the yield of polyphenols were investigated by orthogonal design, and the experimental data were statistically analyzed by SAS software. The results showed that the optimum parameters were as following： 15% acetone as the solvent,ratio of solid to solution 1：45 g·mL^-1,microwave power 700 W,extraction time 12 min,temperature 58 ℃ ,pH 1.45 and extracted twice. Under the optimized conditions,the yield of polyphenols from mung bean was 48.546 mg·g^-1