超声辅助乙醇提取苦荞红曲保健酒糟总黄酮工艺优化

Optimization of extraction technology of total flavonoids from tartary buckwheat red starter health wine vinasse by ultrasonic-assisted ethanol extraction

以苦荞红曲保健酒的酒糟为研究对象,采用超声辅助乙醇提取酒糟中总黄酮。考察乙醇体积分数、超声提取时间、提取温度和固液比对总黄酮得率的影响,在单因素试验基础上,采用Box-Behnken响应面设计优化试验,以总黄酮得率为评价指标,得出较优的提取方案为:乙醇体积分数为60%,超声提取时间45 min,提取温度40℃,固液比为1∶43(g∶mL)。在此最佳条件下,总黄酮得率为18.28 mg/g。结果表明超声辅助乙醇提取能明显提高总黄酮提取效率,节省提取溶剂和提取时间。

Using the tartary buckwheat red starter wine vinasse as research object, the total flavonoids were extracted by ultrasonic-assisted ethanol method. The effects of ethanol concentration, ultrasonic extraction time, extraction temperature and solid-liquid ratio on the total flavonoids yield were investigated. By the single factor and response surface experiments, with the total flavonoids yield as the evaluation index, the optimal extraction conditions were identified as ethanol concentration 60%, ultrasonic extraction time 45 min, temperature 40 ℃ and solid-liquid ratio 1∶43（g∶ml）. Under the optimum conditions, the total flavonoids yield was 18.28 mg/g. The results showed that ultrasonic-assisted ethanol extraction method could obviously improve the total flavonoids extraction efficiency, save the extraction solvent and extraction time.