甜荞麦壳原花色素微波辅助提取工艺研究

Optimization of Microwave-assisted Extraction of Proanthocyanidins from Buckwheat(Fagopyrum esculentum) Hulls

通过单因素实验和Plackett-Burman设计,研究了乙醇体积分数、微波功率、微波时间、料液比、水浴温度对微波辅助提取甜荞麦壳原花色素的影响,并对甜荞麦壳原花色素微波提取工艺影响因素的显著性进行考察,其中微波时间、乙醇体积分数和微波功率对甜荞麦壳原花色素得率具有显著影响(P<0.05)。在此基础上设计三因素三水平响应面分析方法对甜荞麦壳原花色素微波辅助提取工艺进行优化,建立了二次多项式回归方程的预测模型,结果表明:微波辅助提取甜荞麦壳原花色素最佳工艺为:料液比为1∶30 g/m L,乙醇体积分数35%,水浴温度70℃,微波功率280 W,微波提取时间28 s,在此条件下甜荞麦壳原花色素得率为2.21%。

Proanthoeyanidins were extracted from buckwheat （Fagopyrum esculentum） hulls by the method of microwaveassisted extraction. The influenbces of microwave power, microwave time, bath temperature, solid to liquid ratio and ethanol concentration on extraction yield of proanthocyanidins were investigated by single-factor experiments and Plaekett- Burman design. By analyzing the statistical regrcssion, microwave time,ethanol concentration and microwave power were found to be the most important factors （ P 〈 0.05 ）o On this basis, a quadratic polynomial regression equation of the forecasting model was developed using Box-Behnken desig-n of three factors and three levels. The results indicated that the optimal conditions of microwave extraction were as follows ： solid to liquid ratio of 1 ： 30 g/mL, ethanol concentration 35% , bath temperature 70 ℃, microwave power 280 W, microwave time 28 s. Under these conditions, the yield of pro- anthocyanidins was 2.21%.