应用超声微波协同萃取研究熟制加工对红豆黄酮变化的影响

Effects of processing on flavonoids in red bean by ultrasonic and microwave synergistic extraction

目的是确定超声微波协同萃取红豆中总黄酮的最佳提取工艺,测定红豆中以及加工后红豆总黄酮的含量,研究熟制加工对红豆黄酮的影响。通过单因素实验考察了超声时间、微波功率、提取温度、乙醇浓度、料液比对总黄酮提取率的影响。在单因素实验的基础上,利用正交实验法确定超声微波协同萃取红豆总黄酮类化合物的最佳工艺条件。结果在所考察的因素中,对红豆中总黄酮提取的影响程度为:乙醇浓度>料液比>提取时间>提取功率。结论为超声微波协同萃助提取总黄酮的最佳提取条件为:超声时间30min,超声功率400 W,提取温度45℃,乙醇浓度为60%,液料比25∶1。提取3次,总黄酮提取含量为1.75mg/g。之后利用流化床空气炸锅对红豆进行熟制,研究熟制前后红豆黄酮含量的变化,应用响应面优化红豆熟制工艺,为保持红豆产品最佳黄酮含量及开发红豆产品奠定理论及数据支持。结果表明:经单因素及响应面优化空气炸锅熟制红豆的工艺条件可得:熟制温度120℃,熟制时间9 min,浸泡时间4 h,此条件下流化床熟制对红豆黄酮含量影响最小,黄酮含量为1.52 mg/g。

The purpose of this study was to determine the optimum extraction process of total flavonoids from red bean by ultrasonic and microwave.The effects of ultrasonic time,microwave power,extraction temperature,ethanol concentration and solid-liquid ratio on the extraction rate of total fl avonoids were investigated by single factor experiments.On the basis of single factor experiments,the optimum conditions for ultrasonic extraction of total fl avonoids from red bean were determined by orthogonal experiment. Results in the investigated factors,the effect of total fl avonoids on the extraction of red bean was： Ethanol concentration 〉 ultrasonictime 〉microwave power〉 material liquid ratio.Conclusion the optimum extraction conditions for extraction of total fl avonoids by ultrasonic and microwave assisted extraction are as follows：The ultrasonic time is 30 min,the ultrasonic power is 400 W,the extraction temperature is 45 ℃,the ethanol concentration is 60%,and the liquid material ratio is 25 ∶ 1. Repeat 3 times,the extraction of total fl avonoids was 1.75 mg/g. Study on the effect of air of frying pan processing on the content of total fl avonoids in red bean,optimization of red bean fry process by response surface methodology. Lay the theoretical and data support for the processing of red bean products and how to maintain the best fl avonoid content in the products. Result： In the case of ensuring that the product is mature,air fryer fried to maintain the best condition of fl avonoids for red bean： The temperature is 120℃,frying time is 9 min,soaking time is 4 h. Flavonoids content in red bean under this condition is 1.52 mg/g.Under the best frying conditions,the treatment had little effect on fl avonoids content.