红麦麸皮中黄酮类物质不同提取工艺研究

Study on Different Extraction Process of Flavonoids from Red Wheat Bran

本文研究了加热提取法和超声波辅助法对红麦麸皮中黄酮类物质的提取工艺,通过单因素试验和正交试验测定不同处理条件对黄酮类物质提取率的影响。加热法通过对乙醇浓度、料液比、提取温度和提取时间4个单因素进行分析,以探索影响黄酮类物质提取率的主要因素,通过正交试验优化加热法的提取工艺;超声辅助法通过对乙醇浓度、料液比、超声功率和提取时间4个单因素进行分析,以探索影响黄酮类物质提取率的主要因素,通过正交试验优化超声辅助法的提取工艺。结果表明,影响热提取法的最重要因素是提取温度,热提取法最佳提取工艺条件为乙醇浓度80%、料液比1∶25、加热温度75℃时提取4 h;而影响超声辅助法的最重要因素是乙醇浓度,超声波辅助法最佳工艺条件为乙醇浓度80%、料液比1∶30、在超声功率50 W下超声提取90 min。

The extraction process of flavonoids from red wheat bran by heating extraction and ultrasonic assisted method was studied.The effects of different treatment conditions on the extraction rate of flavonoids were determined by single factor experiment and orthogonal experiment.In order to explore the main factor affecting the extraction rate of flavonoids with heating method,four factors of ethanol concentration,solid-liquid ratio,extraction temperature and extraction time were analyzed.And four factors of ethanol concentration,solid-liquid ratio,ultrasonic power and extraction time were analyzed to study the main factor affecting the extraction rate of flavonoids with ultrasonic assisted method.The orthogonal experiment was used to optimize the extraction process of flavonoid in red wheat.The results showed that the most important factor affecting the heating extraction method was the extraction temperature,the optimum extraction conditions were 80% ethanol concentration,solid-liquid ratio 1∶25,heating temperature 75 ℃ for4 h;the most important factor affecting the ultrasonic assisted method was ethanol concentration,the optimal process conditions were 80% ethanol concentration,solid-liquid ratio 1∶30,ultrasonic wave for 90 min at 50 W ultrasonic power.