摘要
采用超声波辅助工艺提取豌豆总黄酮,响应曲面法对提取工艺进行优化。通过对乙醇含量、p H值、提取时间、超声波功率、液料比、温度6个工艺条件对豌豆总黄酮提取率影响的考察,选取了影响较大的温度、液料比、乙醇含量3个工艺条件进行响应面分析。使用响应面分析软件分析,得到的超声波辅助提取豌豆总黄酮的最佳工艺条件:温度61℃、液料比21∶1(m L/g)、乙醇含量65%、超声波功率500 W、p H=8、超声时间30 min。在此条件下得到的最佳提取率为黄酮1.101 mg/g。初步研究表明豌豆黄酮提取液具有一定抗氧化作用。
bThe ultrasonic extracting technology of flavonoids from peas was optimized by response surfaceanalysis. The process conditions of volume percentage of ethanol,pH value,extraction time,ultrasonic power,the ratio of fluid-solid and extraction temperature were studied in the single factor experiment. The processconditions of extraction temperature, the ratio of fluid-solid and volume percentage of ethanol were discussed inthe response surface analysis. The result showed that the optimum process conditions were： 61 ℃ of theextraction temperature, 21：1（mL/g）of the ratio of fluid-solid, 65 % of the volume percentage of ethanol. Underthe optimum condition, the ultrasonic extraction yield of flavonoids was 1.101 mg/g. Beans isoflavone showedantioxidant activity in vitro.
出处
《食品研究与开发》
CAS
北大核心
2018年第2期56-61,共6页
Food Research and Development
基金
上海市教委实验技术队伍建设项目(B1-5407-13-0000-7)
上海海洋大学公共化学课程群教学团队(B1-5003-15-000112)
关键词
豌豆
黄酮
超声波辅助提取
响应面优化
抗氧化活性
PisumsativumLinn
falconoids
ultrasonic extraction
response surface analysis
Antioxidant activity
