摘要
以离子液体为提取剂,采用超声波辅助离子液体提取黑豆异黄酮,考察1-丁基-3-甲基咪唑氯盐的浓度、料液比、超声时间以及提取温度对黑豆异黄酮提取率的影响。采用响应面法对提取工艺进行优化,同时对异黄酮的抗菌活性进行研究。结果表明,黑豆异黄酮的最佳提取条件为:离子液体浓度0.65 mol/L,提取时间49 min,料液比1∶21(g/mL),提取温度60℃。此条件下异黄酮的提取率为0.688%,预测值和实际测定值接近,为黑豆中天然异黄酮的开发利用提供科学数据。
Extraction of black bean isoflavones with ionic liquid as extractant and ultrasonic assisted ionic liquid.The influence of solvent concentration 1-Butyl-3-methylimidazolium chloride concentration,liquid-solid ratio,ultrasonic temperature,ultrasonic time on yield were investigated.The extraction parameters were optimized by the response surface methodology.At the same time,the antibacterial effect of isoflavones from black soybean was researched in vitro.The optimum conditions were showed as follows:1-Butyl-3-methylimidazolium chloride concentration was 0.65 mol/L,iquid-solid ratio was 1∶21(g/mL),ultrasonic time was 49 min,extraction temperature was 60℃.Under the above conditions,the isoflavones yield of the black soybean was 0.688%,the predicted value was close to the actual measured value.This study could provide scientific data for the application of black soybean as a natural isoflavones source.
作者
苏适
黎莉
王双侠
王斌
SU Shi;LI Li;WANG Shuang-xia;WANG Bin(Food and Pharmaceutical Engineering Department,Suihua University,Suihua 152061,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第4期32-37,共6页
Food Research and Development
基金
黑龙江省基本科研业务费项目（KYYWF10236180105)
关键词
黑豆
异黄酮
离子液体
超声辅助提取
响应面分析法
抑菌作用
black soybean
isoflavones
ionic liquid
ultrasonic-assisted method
response surface methodology
antibacterial effect
