苦荞麦壳总黄酮超声波提取工艺研究  

Research on Ultrasonic Extraction Optimization of Flavone in Tartary Buckwheat Shell

作　　者：李良玉[1] 李朝阳[1] 于伟[1] 贾鹏禹[1] 

机构地区：[1]国家杂粮工程技术研究中心/黑龙江八一农垦大学,大庆163319

出　　处：《黑龙江八一农垦大学学报》2015年第5期87-92,共6页journal of heilongjiang bayi agricultural university

基　　金：国家工程技术研究中心组建项目(2011FU125X07)

摘　　要：以苦荞麦副产物荞麦壳为原料,研究苦荞麦壳总黄酮超声波提取工艺。在单因素试验的基础上,采用响应面法优化苦荞麦壳总黄酮的超声波提取工艺,研究超声功率、超声液料比、提取温度、提取时间对提取效果的影响。结果显示:超声功率379 W,液料比33.5 m L·g-1,超声温度61.2℃,超声时间29.7 min,苦荞麦壳总黄酮的得率达到3.66±0.2%。Using outgrowth of bitter buckwheat shell as raw material,the optimizing conditions for ultrasonic extraction of bitter buckwheat shell flavonoids were studied. The extracted factors of bitter buckwheat shell flavonoids such as ultrasonic power,the ratio of water material, and ultrasonic temperature and time were tested by single factor experiment. The results showed that the optimal extraction conditions of bitter buckwheat shell flavonoids were at 379 W of ultrasonic power, the ratio 33.5 mL·g^-1 of water material, ultrasonic time 29.7 min at 61.2 ℃, and obtaining 3.66-0.2% of bitter buckwheat shell flavonoids.

关 键 词：苦荞麦壳 总黄酮 响应面法 超声波提取 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]