超声波辅助乙醇提取苦荞酒酒糟及底锅水总黄酮工艺优化

Optimization of Ultrasonic-Assisted Ethanol Extraction Technology of Total Flavonoids from Spent Grains and Steamer Bottom Water of Tartary Buckwheat Liquor

采用超声波辅助乙醇提取法探讨了未经蒸煮的苦荞、蒸煮过的苦荞、苦荞酒酒糟和"苦荞酒酒糟+底锅水"中总黄酮含量,得出苦荞酒酒糟及底锅水中总黄酮含量最高,并以此为研究对象,探究了苦荞黄酮提取的最佳工艺。在单因素试验的基础上结合正交试验,分别考察了乙醇体积分数、萃取温度、萃取时间和固液比对总黄酮含量的影响。得出较优的提取方案为:乙醇体积分数为85%、萃取温度为40℃、萃取时间55 min、固液比1∶45(g∶mL)。在最优的条件下,得出苦荞酒酒糟及底锅水中总黄酮含量为55.49 mg/g。结果表明,超声波辅助乙醇提取能明显提高苦荞酒酒糟及底锅水中黄酮的提取率,并为以后苦荞黄酮的提取提供了参考。

In this paper,the ultrasonic-assisted ethanol extraction method was used to explore the total flavonoids content in unsteamed tartary buckwheat,steamed tartary buckwheat,spent grains of tartary buckwheat liquor,and spent grains plus steamer bottom water.The results showed that the content of flavonoids in the spent grains plus steamer bottom water was the highest.Then the extraction technology of tartary buckwheat flavonoids was optimized.Based on single factor experiments and orthogonal experiment,the effects of the ethanol volume fraction,the extraction temperature,the extraction time and the solid-liquid ratio on the content of total flavonoids were investigated respectively.The optimal extraction scheme was as follows:the ethanol volume fraction was 85%,the extraction temperature was 40℃,the extraction time was 55 min,and the solid-liquid ratio was 1∶45(g∶mL).Under the optimal conditions,the content of total flavonoids in the spent grains plus steamer bottom water was 55.49 mg/g.The results show that ultrasonic-assisted ethanol extraction can significantly improve the extraction rate of flavonoids from the spent grains and steamer bottom water of tartary buckwheat liquor.This study has provided reference for the extraction of tartary buckwheat flavonoids in the future.