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响应面法优化金花葵花水溶性黄酮和总多糖提取工艺 被引量:16

Optimization of Extraction Technology of Water-soluble Flavonoids and Total Polysaccharides from Aurea helianthus Flower by Response Surface Methodology
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摘要 本实验以水溶性黄酮和多糖提取量为指标,考察提取方式、提取时间、提取温度和料液比对金花葵花中水溶性黄酮和多糖提取量的影响。在单因素实验的基础上,采用响应曲面法优化工艺条件,并利用高效液相色谱对金花葵花中黄酮和多糖类成分进行定性分析。结果表明,相比于其他方法,浸泡法操作简单,成本低,避免了长时间受热破坏生物活性成分。浸泡法提取金花葵花中水溶性黄酮和多糖的最佳工艺为:提取时间240 min,提取温度90℃,料液比为1∶270,在此条件下,水溶性黄酮和多糖的提取量分别达到为(43.23±0.56)、(134.60±1.45) mg/g,实测值与响应曲面回归模型预测值之间的相对误差分别为0.44%和0.69%。金花葵花中黄酮类化合物主要有芦丁、金丝桃苷、异槲皮苷、棉皮素-8-O-葡萄糖醛酸苷和杨梅素,其中棉皮素-8-O-葡萄糖醛酸苷含量最高,多糖主要由鼠李糖、葡萄糖和半乳糖组成,同时含有少量的岩藻糖、阿拉伯糖和甘露糖。 Based on the single-factor-test,the response surface methodology(RSM)was employed to obtain the optimum extraction conditions,including extraction methods,extraction time,extraction temperature and solid/liquid ratio with the contents of water-soluble flavonoids and polysaccharide from Aurea helianthus flower as the response indexes. And the composition of flavonoids and polysaccharides was studied by high performance liquid chromatography(HPLC).The results showed that compared with other methods,the soak extraction was simple in operation and low in cost,and avoided damage to biological active ingredients by heating for a long time. The optimized extraction conditions of water-soluble flavonoids and polysaccharide were as follows:Extraction time of 240 min,extraction temperature of 90 ℃ and solid/liquid ratio of 1∶270. Under these conditions,contents of total flavonoids and polysaccharide of Aurea helianthus flowers reached(43.23±0.56),(134.60±1.45) mg/g,which closely agreed with the predicted values,and the relative errors were 0.44% and 0.69%,respectively.The flavonoids in the Aurea helianthus flower were mainly composed of rutin,hyperoside,isoquercitrin,hibifolinand myricetin,in which the content of hibifolin was the highest. The polysaccharide mainly consisted of rhamnose,glucose and galactose,with a small amount of fucose,arabinose and mannose.
作者 张晓娇 孙立权 罗爱芹 杨学东 张蕊 ZHANG Xiao-jiao;SUN Li-quan;LUO Ai-qin;YANG Xue-dong;ZHANG Rui(School of Life Science,Beijing Institute of Technology,Beijing 100081,China)
出处 《食品工业科技》 CAS 北大核心 2019年第15期135-142,共8页 Science and Technology of Food Industry
关键词 浸泡法 金花葵花 水溶性黄酮 总多糖 提取 响应面法 soak extraction Aurea helianthus flower water-soluble flavonoids total polysaccharides extraction response surface methodology
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