真空耦合超声波提取绿豆衣中黄酮工艺研究  

Study on the Extraction of Flavonoids from Mung Bean Hull by Ultrasound-Vacuum Assisted

作　　者：段腾飞 夏秋霞 高贵珍 张兴桃 胡东芹 DUAN Teng-fei;XIA Qiu-xia;GAO Gui-zhen;ZHANG Xing-tao;HU Dong-qin(Faculty of Biological and Food Engineering,Suzhou University,Suzhou 23400)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《阴山学刊（自然科学版）》2018年第4期36-40,共5页Yinshan Academic Journal(Natural Science Edition)

基　　金：宿州区域发展协同创新中心开放课题(2016szxt04);创新训练项目(201710379086);教学教研项目(szxy2017jy05)

摘　　要：采用真空耦合超声波法提取绿豆衣中黄酮,以期获得黄酮提取的最佳工艺.在单因素基础上进行正交试验设计,考察料液比、时间、功率、温度和真空度对绿豆衣中黄酮提取率的影响.结果表明,绿豆衣中黄酮提取的最佳工艺为:料液比1:3、提取时间50 min、超声功率132w、温度80℃和真空度0. 04 MPa,在此条件下绿豆衣中黄酮的提取率为0. 230%.试验采用真空耦合超声波法提取绿豆衣中黄酮,提高了绿豆衣的利用率,为绿豆衣中活性物质的提取提供依据.The best extraction technology of flavonoids from mung bean hull was obtained by ultrasound-vacuum assisted. Orthogonal test design was carried out on the basis of single factor to investigate the effect of material/liquid ratio, time, power, temperature and vacuum degree on the extraction rate of flavone in mung bean hull. Results showed that the best extracting method of flavonoids in mung bean hull was as follows： ratio of material to liquid 1：3（v/v）, extraction time 50 min, ultrasonic power 132w, temperature 80°C, vacuum degree 0.04 MPa. The extraction rate of flavonoids from mung bean hull was 0.230% under this conditions. The vacuum-coupled ultrasonic method was used to extract the flavonoids in mung bean hull which improved the utilization rate of mung bean hull and provided the basis for the extraction of active substances in mung bean hull.

关 键 词：绿豆衣 黄酮 提取 真空耦合超声波 

分 类 号：TS209[轻工技术与工程—食品科学]