油用萝卜籽中黄酮提取工艺优化

Extraction Process Optimization of Flavonoids in Oil Radish Seed

以油用萝卜籽为研究对象,以乙醇为溶剂,采用超声波辅助法提取油用萝卜籽中的总黄酮化合物,利用紫外分光光度法测定总黄酮的提取含量。在单因素试验的基础上,用响应面法优化提取工艺条件。通过分析料液比、乙醇浓度、超声温度和超声时间4个因素及两两因素间对总黄酮提取含量的影响,得出影响最大的是超声温度,其次是超声时间,接着是料液比,最后是乙醇浓度。当料液比1∶25 g/mL,乙醇浓度70%,超声温度53℃,超声时间28 min时,提取率最高,此时总黄酮含量为15.18 mg/g。与模型预测值15.15 mg/g接近,表明此工艺较为可靠,有一定的参考价值。

Oil radish seed was used as research object,ethanol as the solvent,the total flavonoids in oil radish seed were extracted by ultrasonic assisted method,and content of total flavonoids was determined by ultraviolet spectrophotometry.On the basis of single factor experiment,response surface method was used to optimize extraction conditions.Through analysis of four factors of material liquid ratio,ethanol concentration,ultrasonic temperature and ultrasonic time,and the influence of two factors on content of total flavonoids,it was concluded that the most influential factor was ultrasonic temperature,followed by ultrasonic time,then material liquid ratio,and finally ethanol concentration.When the material liquid ratio was 1∶25,ethanol concentration was 70%,ultrasonic temperature was 53℃,ultrasonic time was 28 min,the extraction rate was the highest,and the total flavone content was 15.18 mg/g.It was close to predicted value of 15.15 mg/g,which indicated that the process was reliable and has certain reference value.