微波辅助提取红腰豆总黄酮工艺及抑菌研究  

Technology of Microwave-assisted Extraction of Total Flavonoids from Red Kindey Bean and Its Antibacterial Effect

作　　者：黎英[1] 严月萍[1] 饶龙英 陈雪梅[1] 石小琼[1] 

机构地区：[1]龙岩学院生命科学学院,福建龙岩364012

出　　处：《闽南师范大学学报（自然科学版）》2015年第3期67-75,共9页Journal of Minnan Normal University：Natural Science

基　　金：福建省教育厅科研项目(JA13310)

摘　　要：选取红腰豆为原料,采用微波辅助提取技术,观察乙醇体积分数、液固比、微波功率和微波时间对红腰豆中总黄酮提取效果的影响,并运用Box-Behnken中心组合试验设计建立数学模型,进行响应面分析确定微波辅助提取红腰豆中总黄酮的最佳提取工艺.结果表明:最优参数为乙醇体积分数71%,液固比40:1(m L/g),微波功率560W,微波时间8min,该条件下,总黄酮提取率达1.417%,与模型预测值1.442%基本相符.抑菌试验结果显示,红腰豆黄酮对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌有较好的抑制作用.With red kindey bean as materials, microwave-assisted extraction technology was used to study the influence of ethanol concentration, liquid-solid ratio, microwave output power and microwave irradiation time to extraction yield of flavonoids.The corresponding mathematical models were established by Box-Behnken design, and response surface method was applied to confirm the optimum extraction conditions. The results showed that ethanol concentration 71%,liquid-solid ratio 40：1（m L/g）,ultrasonic powermicrowave output power 560 W and microwave irradiation time 8min,Under these conditions,the extraction yield of flavonoids was 1.417%, consistent with its predicted value 1.442%. Flavonoids revealed excellent inhibitory effect on Escherichia coli, Bacillus subtilis and Staphylococcus aureus.

关 键 词：红腰豆 总黄酮 超声波辅助提取 响应面分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]