真空耦合超声波提取酸浆果中黄酮的工艺研究  

Study on Extraction Technology of Flavonoids from Physalis Peruviana L.by Vacuum Coupled Ultrasonic Wave

作　　者：夏秋霞 段腾飞[1] 柳雅丽 李瑞 贾健凯 XIA Qiuxia;DUAN Tengfei;LIU Yali;LI Rui;JIA Jiankai(School of Biological and Food Engineering, Suzhou University, Suzhou Anhui 234000, China;Suzhou,Engineering and Technol ogi cal Research Conter of Natural Medicine and Functional Food,Suzhou Anhui 234000,China)

机构地区：[1]宿州学院,安徽宿州234000 [2]宿州市天然产物与功能性食品工程技术研究中心,安徽宿州234000

出　　处：《佳木斯大学学报（自然科学版）》2021年第1期95-101,共7页Journal of Jiamusi University：Natural Science Edition

基　　金：安徽省大学生创新训练项目(S202010379066);宿州学院科研平台开放课题(2019ykf14);宿州区域发展协同创新中心开放课题(2016szxt04);国家级大学生创新训练项目(202010379047);安徽省大学生创新训练项目(201810379001)。

摘　　要：本实验以酸浆果为原料,利用真空耦合超声波提取酸浆果中的黄酮,在单因素基础上进行Box-Behnken响应面法优化。实验结果表明:在料液比(v/v)1:30、温度60℃、超声波功率162 W、真空度为0.06MPa、超声时间60min时,为最佳黄酮提取条件,其提取率最佳达0.225%,测得的真实值与响应面回归模型相吻合,决定系数R2达到0.9610,该模型能有效拟合真实实验。本文为酸浆果的开发利用提供数据参考。In this experiment,flavonoids in acid berries were extracted by vacuum coupled ultrasonic waves and optimized by box-Behnken response surface method on the basis of single factor.Experimental results show that the material liquid ratio(v/v)1:30,60℃temperature,ultrasonic power 162 W,vacuum degree is 0.06 MPa,ultrasonic time 60 min,as the best flavonoids extraction condition,the extraction yield was 0.225%,and the best measure of real value and fit the response surface regression model,the determination coefficient R2 is 0.9610,the model can effectively fitting real experiment.This paper provides data reference for the development and utilization of Physalis peruviana L.

关 键 词：酸浆果 黄酮 真空耦合超声波 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]