超声微波协同萃取紫丁香叶总黄酮工艺及其稳定性研究

Study on ultrasonic-microwave synergistic extraction process and stability of total flavonoids from syringa oblata leaves

采用响应面法优化紫丁香叶总黄酮的超声微波协同提取工艺,并研究其稳定性。在单因素的试验基础上,应用Box-Behnken试验设计和响应面分析法,研究超声微波时间、乙醇浓度、料液比、微波功率对紫丁香叶总黄酮提取量的影响,建立试验工艺参数与提取量之间的数学模型,确立最佳提取工艺;并通过测定温度、光照和食品添加剂对黄酮提取液吸光度值的影响,研究其稳定性。研究结果表明:超声微波协同萃取紫丁香叶总黄酮的最佳工艺参数为:超声微波时间为1.01 h,乙醇浓度为82%,料液比为1∶16 g/mL,微波功率为560 W,超声功率为300 W,此时提取量为70.62 mg/g;紫丁香叶黄酮在60℃下、避光和氯化钠、蔗糖及葡萄糖的环境中稳定性良好,高温、光照、紫外线、维生素C和柠檬酸对其具有一定的破坏作用,故紫丁香叶黄酮应在加工和储藏过程中避免高温、紫外光照射及与维生素C和柠檬酸同时加工。

The ultrasonic-microwave synergistic extraction process and stability of the total flavonoids from the leaves of syringa oblata were studied. Based on the single-factor tests,the effects of ultrasonic-microwave time,ethanol concentration,solid-liquid ratio,and microwave power on the extraction of total flavonoids from syringa oblata leaves were investigated,using the Box-Behnken experimental design and response surface analysis. A mathematical model of the experimental process parameters and the extraction volume was established,and the optimal extraction process was determined. The stability of the flavonoid extract was studied by studying the influence of temperature,light and food additives on the absorbance of the flavonoid extract. The results showed that ：The optimal process parameters of ultrasonic-microwave synergistic extraction of total flavonoids from syringa oblata leaves were ：ultrasound-microwave time was 1.01 h,the ethanol concentration was 82%,the ratio of material to liquid was 1 ∶ 16 g/mL,the microwave power was 560 W and ultrasonic power was 300 W. The extraction amount reached 70.62 mg/g. The stability of syringa oblata leaves flavonoids was good in the environment of 60 ℃,dark,sodium chloride,sucrose and glucose. High temperatures,light,ultraviolet light,vitamin C,and citric acid have a destructive effect on it. Therefore,the flavonoids of syringa oblata leaves should be protected from high temperature,ultraviolet light irradiation and processing with vitamin C and citric acid during processing and storage.