超声辅助优化小麦胚芽中总黄酮提取工艺  

Optimization the extraction of total flavonoids from wheat germ with ultrasound-assisted

作　　者：李帑洛 符枫雪 郭玉 刘映 王冉 何伟国 LI Tang-luo;FU Feng-xue;GUO Yu;LIU Ying;WANG Ran;HE Wei-guo(Department of Pharmacy,School of Pharmaceutical and Biological Science,University of South China,Hengyang 421001,China;Hunan Province Cooperative Center for Molecular Target New Drug Study,Hengyang 421001,China;Department of Histology and Embryology,Medical College,University of South China,Hengyang 421001,China;Clinical Anatomy and Reproductive Medicine Application Institute,School of Medicine,University of South China,Hengyang 421001,China)

机构地区：[1]南华大学药学与生物科学学院药学系,湖南衡阳421001 [2]湖南省分子靶标新药研究协同创新中心,湖南衡阳421001 [3]南华大学医学院组织学与胚胎学教研室,湖南衡阳421001 [4]南华大学医学院应用解剖与生殖医学研究所,湖南衡阳421001

出　　处：《应用化工》2020年第4期926-928,共3页Applied Chemical Industry

基　　金：湖南省自然科学基金青年项目[2018JJ3431];湖南省教育厅优秀青年项目[17B234];湖南省分子靶标新药研究协同创新中心建设项目[湘教通(2014)405号];湖南省“十二五”重点学科建设项目[湘教发(2011)76号];南华大学博士启动基金项目[2014XQD15];大学生研究性学习和创新性实验计划项目[2018XJXZ364]。

摘　　要：超声辅助提取小麦胚芽中黄酮类化合物,考察料液比、乙醇体积分数、提取时间、提取温度对小麦胚芽黄酮得率的影响。结果表明,各因素影响的主次顺序为:乙醇体积分数>料液比>提取温度>提取时间;提取最佳工艺为:料液比1∶30 g/mL,乙醇体积分数40%,提取时间60 min,提取温度50℃。在此最佳条件下,小麦胚芽总黄酮的得率为1.52%。Using ultrasonic-assisted alcohol to extract total flavonoids from wheat germ,the effects of solid-liquid ratio,ethanol volume fraction,ultrasonic time and ultrasonic temperature on the extraction rate of wheat germ flavonoids were investigated.The results showed that the influence of various factors order is ethanol volume fraction>solid-liquid ratio>ultrasonic temperature>ultrasonic time.The best technological conditions of extraction were∶the ratio of solid to liquid 1∶30 g/mL,the volume fraction of ethanol 40%,the ultrsonic time 60 min,and the ultrasonic temperature 50℃.Under the optimal condition,the extraction yield of total flavonoids from wheat germ was 1.52%.

关 键 词：总黄酮 小麦胚芽 超声辅助 提取 

分 类 号：TQ914.1[化学工程] TQ460.4