萝卜籽粕中黄酮的提取及纯化工艺研究

Extraction and purification of flavonoids in radish seed meal

以萝卜籽粕为原料,采用超声波辅助热水提取法提取其黄酮成分,并对提取物进行脱糖、脱蛋白纯化。结果表明:(1)黄酮提取的最佳条件为:超声波功率500 W,超声波时间10min,料液比115(g/mL),该条件下萝卜籽粕中黄酮浸出率为1.90%;(2)用醇沉法除多糖,得出最佳工艺参数为:乙醇浓度为85%,黄酮提取液-乙醇体积比为1:3.5,提取时间为4h,该条件下多糖脱除率为73.2%,黄酮损失率为34.86%;(3)用Sevage法除蛋白,得出最佳工艺参数为:在沉淀时间为20min,氯仿-正丁醇体积比为2.5:1,黄酮溶液-Sevage体积比为3:1,该条件下蛋白质脱除率为70.06%,黄酮损失率为20.06%。

The flavones in radish seed meal were extracted by hot water method combined with ultrasonic extraction, and the relative ingredients were then desaccharided and deproteinized. The results showed as follows. Under the best condition of liquid ratio 1 ： 15 （g/mL）, with the ultrasonic treatment for 10 min at power 550 W, the radish seed meal medium yellow ketone leaching rate was 1.90%. As for the desaccharidization using alcohol sinking method, the opti rnal processing parameters are concluded as follows： ethanol concentration was 850/40, the flavonoid extract ethanol volume ratio of 1 3.5, extracted for 4 h. Under this condition, the polysaccharide removal rate was 73.2%, and the loss rate of flavonoids was 34.86%. With the addition of Sevage method for deproteinization, optimal processing parameters are concluded as follows： in the settling time for 20 min, chloroform, n-butanol volume ratio was 3 ： 1; Flavonoid solution-Sevage volume ratio was 3 ： 1. Finally, the protein removal rate was 70.06%, and the loss rate of flavonoids was 20.06%.