超声-微波协同优化啤酒花残渣中原花青素的提取工艺

Optimization of Ultrasonic-Microwave Assisted Extraction of Procyanidins from Hops Residue

为了优化啤酒花残渣中原花青素的提取工艺。本试验以超临界CO_2萃取啤酒花浸膏后的啤酒花残渣为研究对象,采用超声-微波协同辅助乙醇提取原花青素,并利用高效液相色谱法测定其含量。首先以微波功率、微波时间、乙醇浓度、料液比、浸提温度和浸提时间为单因素,研究各因素对原花青素提取量的影响。在此基础上采用Plackett-Burman试验设计及Box-Behnken试验设计进行提取工艺优化。结果表明,超声-微波协同提取啤酒花残渣中原花青素的最优工艺为:超声波功率50 W、超声-微波处理温度55℃、微波功率540 W、微波时间76 s、乙醇浓度60%、浸提温度55℃、浸提时间1.0 h、料液比1∶15 g/mL。在此条件下,原花青素的提取量为14.68 mg/g,另外,超声-微波协同提取原花青素效果显著高于超声波提取和微波提取(P<0.05)。本研究可为啤酒花残渣综合利用提供理论参考。

In order to optimize the extraction process of procyanidins from hops residue,the hops residue extracted from hops extract by supercritical CO2 was used as the research object.Procyanidins were extracted by ultrasonic-microwave assisted ethanol extraction,and the content was determined by high performance liquid chromatography.Firstly,microwave power,microwave time,ethanol concentration,solid-liquid ratio,extraction temperature and extraction time were taken as single factors to study the effects of each factor on the extraction amount of procyanidins.On this basis,the extraction process was optimized by Plackett-Burman experimental design and Box-Behnken experimental design.The results showed that the optimal process for extracting procyanidins from hops residue by ultrasonic-microwave assisted was as follows:ultrasonic power 50 W,ultrasound-microwave treatment temperature 55℃,microwave power 540 W,microwave time 76 s,ethanol concentration 60%,extraction temperature 55℃,extraction time 1.0 h,material/liquid ratio 1:15 g/mL.Under this conditions,the extraction yield of procyanidins was 14.68 mg/g,at the same time,procyanidins were extracted by ultrasonic-microwave assisted was significantly higher than that of ultrasonic extraction and microwave extraction(P<0.05).This study can provide a theoretical reference for the comprehensive utilization of hop residue.