响应面法优化超声辅助离子液体提取黑豆异黄酮及其抗氧化活性研究

Ultrasonic Wave Extraction of Isoflavone from Black Soybean by Response Surface Methodology and Its Antioxidative Cutinty

以离子液体为提取剂,采用离子液体-超声波辅助提取黑豆异黄酮,考察提取温度、超声时间、[Bmim]Br(1-丁基-3-甲基咪唑溴盐)浓度、料液比对黑豆异黄酮提取率的影响;采用响应曲面法对提取工艺进行优化,与传统提取法进行比较,同时对异黄酮的抗氧化活性进行研究。结果表明,黑豆异黄酮的最佳提取条件为:离子液体浓度为0.75 mol/L、料液比1∶23(g/mL)、提取温度50℃、超声时间40 min。在此条件下黑豆异黄酮的提取率为0.419%,预测值和实际测定值接近,提取率高于传统提取方法;异黄酮对羟自由基的清除效果明显优于VC。响应曲面法优化离子液体-超声波辅助提取黑豆异黄酮稳定、可行。

Ionic liquid ultrasonic-assisted extraction was used to extract isoflavones from black soybean with ionic liquid as the extractant.The influence of solvent concentration,liquid-solid ratio,ultrasonic temperature,ultrasonic time on yield were investigated.The extraction parameters were optimized by the response surface methodology,and compared with the traditional extraction method.At the same time,the antioxidant activity of isoflavones from black soybean was researched in vitro.The optimum conditions were shown as follows:[Bmim]Br concentration was 0.75 mol/L,liquid-solid ratio was 1∶23(g/mL);extraction temperature was 50℃;ultrasonic time was 40 min.Under the above conditions,the isoflavones yield of the black soybean was 0.419%,the predicted value is close to the actual measured value,extraction rate is higher than traditional extraction method.Box-behnken design combined with response surface analysis can optimize the extraction conditions of isoflavones in black soybean.The better scavenging effects on hydroxyl radicals were found on the isoflavones of black soybean,and was better than that of VC.By using ionic liquids based ultrasonic assisted extraction method,extracting isoflavones from black soybean stably and feasibly.