超声微波协同萃取红豆中总黄酮的工艺研究

Study on Extraction of Total Flavonoids from Red Bean by Ultrasonic and Microwave

确定超声微波协同萃取红豆中总黄酮的最佳提取工艺,测定红豆中总黄酮的含量。研究提取时间、微波功率、提取温度、乙醇体积分数、料液比等因素对总黄酮提取率的影响。在进行单因素试验之后,通过正交试验优化超声微波协同萃取红豆总黄酮类化合物的工艺条件。结果表明,对红豆中总黄酮提取的影响程度为乙醇体积分数>料液比>提取时间>微波功率。超声微波协同法提取总黄酮的最佳工艺条件为提取时间30 min,微波功率400 W,提取温度45℃,乙醇体积分数60%,料液比1∶25;提取3次,总黄酮提取量为1.75 mg/g。

The purpose of this study is to determine the optimum extraction process of total flavonoids from red bean by ultrasonic and microwave. The effects of extraction time,microwave power,extraction temperature,ethanol concentration and solid-liquid ratio on the extraction rate of total flavonoids are investigated by single factor experiments. On the basis of single factor experiments,the optimum conditions for ultrasonic extraction of total flavonoids from red bean are determined by orthogonal experiment. Results in the investigated factors,the effect of total flavonoids on the extraction of red bean is：ethanol concentration〉extraction time〉microwave power〉material liquid ratio. Study shows that the optimum extraction conditions for extraction of total flavonoids by ultrasonic and microwave assisted extraction are as follows：the extraction time is 30 min,the ultrasonic power is 400 W,the extraction temperature is 45 ℃,the ethanol concentration is 60%,and the material liquid ratio is 1∶25. Repeat 3 times,the extraction of total flavonoids is 1.75 mg/g.