苦荞麦黄酮和蛋白质提取工艺的优化  

Optimization of Extraction of Flavonoid and Protein from Tartary Buckwheat

作　　者：张英强[1] 李多伟[1] 智旭亮 

机构地区：[1]西北大学生命科学学院,西安710069 [2]西安蓝晓科技新材料股份有限公司,西安710075

出　　处：《天然产物研究与开发》2016年第2期293-299,共7页Natural Product Research and Development

基　　金：国家自然科学基金(30970308);中科院"西部之光"人才培养计划(08DF01);陕西省教育厅专项(09JK775)

摘　　要：采用HPLC和考马斯亮蓝检测方法,通过单因素试验结合正交试验对苦荞麦黄酮和蛋白质分步提取工艺进行优化,探寻一种高效的苦荞黄酮和蛋白质的提取工艺。结果表明,苦荞壳、苦荞麸皮黄酮提取的最优工艺条件为按料液比1∶10(g/m L)加入75%乙醇溶液,在提取温度85℃下提取2 h,提取效率为3.85%;苦荞麦心粉蛋白提取的最优工艺条件为按料液比1∶15(g/m L)加入p H=9的碱水,在提取温度35℃下搅拌提取4 h,提取效率为6.22%。优化后的苦荞麦黄酮和蛋白分步提取工艺操作简单、能耗低、较大限度地提高了苦荞麦的综合利用率。为企业进行高产、低耗、环保的连续自动化生产奠定基础。Using Coomassie blue method and High Performance Liquid Chromatography （HPLC） as detection methods, the extraction process of flavonoid and protein from tartary buckwheat was optimized by single factor and orthogonal experiments. The results showed that when the solld-liquid ratio was 1：10 （g/mL） with 75% ethanol as extraction solvent, and the extraction temperature maintained at 85 ℃ for 2 h, the extraction efficiency of anthoxanthin from the tartary buckwheat shell and bran was the highest. In addition,the optimal parameters for the extraction of protein from tartary buckwheat powder core was solid-liquid ratio of 1：15 （g/mL） with alkaline water （pH = 9.0） ,35 ℃ and stirring for 4 h. The optimized extraction method had greatly enhanced the efiqeieney of tartary buckwheat application. With the de- veloped extraction methods, high efiqcieney,low energy-consuming and eeo-friendly automated production can be anticipated.

关 键 词：苦荞麦 苦荞黄酮 苦荞蛋白 苦荞膳食纤维 工艺优化 

分 类 号：TS209[轻工技术与工程—食品科学]