超声波辅助醇提黑米中黄酮的工艺优化

Optimization on ultrasonic-assisted ethanol extraction of flavonoids from black rice

以黑龙江五常黑米为原料,采用超声波辅助乙醇法提取其中的黄酮类物质,考察液料比、乙醇浓度、超声时间和提取温度对黑米中黄酮的提取效果的影响。在单因素试验基础上,利用响应面法优化工艺。结果表明:超声波辅助醇提黑米中黄酮的最佳工艺条件为液料比60 m L/g、乙醇浓度45%、超声时间45 min、提取温度50℃,此条件下黑米中黄酮的提取率为1.252%。

Flavonoids were extracted from Wuchang black rice by ultrasonic-assisted ethanol extraction method. The effects of liquid-to-material ratio, ethanol concentration, ultrasonic time and extraction temperature on the extraction of flavonoids were investigated. The technology was optimized through singlefactor experiments and response surface methodology. The optimal extraction conditions were determined as follows： liquid-to-material of 60 mL/g; ethanol concentration of 45 %, ultrasonic time of 45 min and extraction temperature of 50 ℃. Under these conditions, the extraction rate of flavonoids was 1.252%.