黑苦荞中总黄酮2种提取方法的工艺优化

Process Optimization of Two Extraction Methods of Total Flavonoids from Black Bitter Buckwheat

[目的]提高苦荞黄酮类化合物的综合利用率,优化提取工艺。[方法]以乙醇为提取液,通过超声波和恒温水浴振荡2种方法进行提取,分别通过提取的时间、温度、乙醇浓度、固液比、超声功率进行单因素试验,再在单因素的基础上通过正交试验确定最佳提取条件和方法。[结果]超声法的最佳优化方案:超声功率250 W,固液比1∶50,乙醇浓度70%,超声时间40 min;恒温水浴振荡法最佳方案:恒温45℃,水浴振荡时间2.0 h,乙醇浓度80%,固液比1∶30。[结论]经验证,优化方案科学合理,可作为黑苦荞中黄酮类化合物开发和研究的依据。

[Objective]To improve the comprehensive utilization rate of total flavonoids from black buckwheat and optimize the extraction process.[Method]Using ethanol as the extract,and total flavonoids were extracted by ultrasonic wave and constant temperature water bath.The single factor experiment is carried out by extraction time,temperature,ethanol concentration,solid-liquid ratio and ultrasonic power.Based on the orthogonal test,the optimal extraction conditions and methods are determined.[Result]The best optimization scheme for ultrasonic method:ultrasonic power 250 W,solid-liquid ratio 1∶50,ethanol concentration 70%,ultrasonic time 40 min.The best solution for constant temperature water bath oscillation method:constant temperature 45℃,water bath oscillation time 2.0 h,ethanol concentration 80%,solid-liquid ratio 1∶30.[Conclusion]The optimized scheme has been verified to be scientific and reasonable,and can be used as the basis for the development and research of flavonoids in black tartary buckwheat.