| 微波辅助双水相提取苦荞麦粉中黄酮类化合物 |
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| 引用本文： | 徐春明,李 婷,王英英,庞高阳,刘 颖.微波辅助双水相提取苦荞麦粉中黄酮类化合物[J].北京工商大学学报(自然科学版),2014,32(6):36-41. |
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| 作者姓名： | 徐春明 李 婷 王英英 庞高阳 刘 颖 |
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| 作者单位： | 北京工商大学食品学院/食品添加剂与配料北京高校工程研究中心/北京市食品风味化学重点实验室,北京,100048 |
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| 基金项目： | 北京市食品学科特色教学科研创新平台建设项目 |
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| 摘 要： | 采用微波辅助乙醇-硫酸铵双水相体系,从苦荞麦粉中提取黄酮类化合物.确定乙醇-硫酸铵双水相提取黄酮类化合物的较优乙醇体积分数以及硫酸铵添加量;通过单因素实验确定苦荞麦粉黄酮类化合物的较优萃取条件.结果表明:微波辅助双水相的方法适合用于苦荞麦粉中黄酮类化合物的提取;响应面法优化微波辅助双水相提取苦荞麦粉黄酮的提取条件,较优提取条件为萃取剂含乙醇的体积分数30%,微波功率550 W,提取时间70 s,苦荞麦粉在提取溶剂中的质量浓度0.02 g/m L,苦荞麦粉中提取得到的黄酮类化合物占苦荞麦粉的质量分数为1.38%.
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| 关 键 词： | 双水相 微波辅助提取 响应面法 苦荞麦粉 黄酮类化合物 |
| 收稿时间： | 2013/11/17 0:00:00 |
Optimization of Microwave-assisted Extraction Process for Total Flavonoid from Tartary Buckwheat Flour |
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| XU Chunming,LI Ting,WANG Yingying,PANG Gaoyang and LIU Ying.Optimization of Microwave-assisted Extraction Process for Total Flavonoid from Tartary Buckwheat Flour[J].Journal of Beijing Technology and Business University:Natural Science Edition,2014,32(6):36-41. |
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| Authors: | XU Chunming LI Ting WANG Yingying PANG Gaoyang and LIU Ying |
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| Institution: | School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University,Beijing100048, China;School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University,Beijing100048, China;School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University,Beijing100048, China;School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University,Beijing100048, China;School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University,Beijing100048, China |
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| Abstract: | Flavonoids were extracted from buckwheat powder by the microwave-assisted ethanol-ammonium sulfate aqueous two-phase system. The optimal extraction system of flavonoids from tartary buckwheat powder was determined through single factor experiments and the optimal concentration of ethanol and ammonium sulfate dosage were obtained. The results showed that the method of microwave assisted aqueous two-phase extraction was suitable for flavonoids extraction from tartary buckwheat powder. The extraction conditions were optimized by the response surface method and the optimized conditions were 30% ethanol as extraction agent, the microwave power 550W, extraction time 70s, and the material-to-liquid ratio 0.02g/mL. The yield of flavonoids was 1.38% under the optimized conditions. |
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| Keywords: | aqueous two-phase microwave assisted extraction response surface method tartary buckwheat powder flavonoids |
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