浸提法提取不同极性燕麦提取物的工艺优化  

Extraction Process Optimization of Different Polar Extracts from Oat by Solvent Extraction

作　　者：刘思奇 刘欣然[1] 侯超 麻慧娟 谢英[2] 王军波[1] LIU Si-qi;LIU Xin-ran;HOU Chao;MA Hui-juan;XIE Ying;WANG Jun-bo(Department of Nutrition and Food Hygiene,School of Public Health,Peking University,Beijing 100191,China;Department of Pharmaceutics,School of Pharmaceutical Science,Peking University,Beijing 100191,China)

机构地区：[1]北京大学公共卫生学院营养与食品卫生学系,北京100191 [2]北京大学药学院药剂学系,北京100191

出　　处：《中国食物与营养》2020年第2期37-41,共5页Food and Nutrition in China

基　　金：国家重点研发计划(项目编号:2017YFD0401202)

摘　　要：目的:优化燕麦不同极性提取物的浸提工艺。方法:通过极性、半极性和非极性的程序化设计,以提取物质量及提取率为指标,以水、乙醇、正己烷为溶剂,选取温度、时间、料液比为影响因素,采用L 9(34)正交试验进行传统浸提,通过极差分析和方差分析评估燕麦不同极性提取物的提取条件。结果:燕麦水提物的最佳提取条件为60℃、1h、料液比1∶20 g/mL,燕麦醇提物及燕麦黄酮的最佳提取条件为70℃、2h、料液比1∶50 g/mL,燕麦正己烷提取物的最佳提取条件为45℃、10 min、料液比1∶10 g/mL。结论:优化后的提取工艺切实可靠,同时能全面反映燕麦中存在的可溶性组分及其含量,为评价燕麦在体内的生物学作用与不同极性成分之间的量效关系奠定了坚实的基础。Objective To optimize the extraction process of different polar extracts from oats by solvent extraction.Method Solvent extraction was adopted for extracting different polar extracts from oat and the extraction technology was optimized with range analysis,analysis of variance and L 9(34)orthogonal design.With water,ethanol and hexane chosed as solvents,extracting temperature,extracting time and solid-liquid ratio as influence factors,and assess the quality of extracting by the mass of extracts and extracting ratio.Result The optimal extraction conditions of WEO(water extracts of oat)were extracting temperature was 60℃,extracting time was 1 hour,solid-liquid ratio was 1∶20 g/mL,the optimal extraction conditions of EEO(ethanol extracts of oat)and oat flavonoids:extracting temperature was 70℃,extracting time was 2 hours,solid-liquid ratio was 1∶50 g/mL,the optimal extraction conditions of HEO(hexane extracts of oat):extracting temperature was 45℃,extracting time was 10 minutes,solid-liquid ratio was 1∶10 g/mL.Conclusion The optimization of oat extraction process technology was reasonable and feasible,enable to be used for the extraction of different polar extracts from oat.

关 键 词：燕麦 正交试验 浸提 工艺优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]