响应面法优化鹰嘴豆异黄酮提取工艺分析  

Optimization on Extraction Technology of Isoflavones from Chickpea by Response Surface Analysis

作　　者：蒋变玲 许雪华 孟康 常冉 陈琼 韩方凯 段红 JIANG Bianling;XU Xuehua;MENG Kang;CHANG Ran;CHEN Qiong;HAN Fangkai;DUAN Hong(School of Biological and Food Engineering,Suzhou University,Suzhou,Anhui 234000,China)

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：《武夷学院学报》2021年第12期7-12,共6页Journal of Wuyi University

基　　金：安徽省自然科学基金项目(1908085QC146);安徽省大学生创新创业训练计划项目(201910379117);国家大学生创新创业训练计划项目(202010379046);宿州学院科研平台开放课题项目(2017ykf06,2019ykf13);安徽省高等学校自然科学研究重点项目(KJ2018A0447);安徽省质量工程卓越人才培养创新项目(2018ZYGC048)。

摘　　要：以鹰嘴豆为原料,采用超声波联合酶解法提取鹰嘴豆异黄酮。通过单因素实验(因素包括纤维素酶添加量、超声温度、超声时间、酶解料液比、乙醇浓度和超声功率)确定以酶添加量、超声温度、超声时间为自变量,采用响应面法分析各因素对鹰嘴豆异黄酮提取量的影响,确定最佳提取工艺。结果表明:酶添加量306 U/g,乙醇浓度35%,液料比30∶1,55℃超声(功率为80 W)处理45 min为最佳条件,在此条件下每克鹰嘴豆异黄酮的提取量为1.32 mg,和预测理论值一致。与传统方法相比,采用超声波联合酶解法显著提高了鹰嘴豆异黄酮的提取效率,且该提取工艺操作简便、安全环保。In this study,the isoflavones in chickpea were extracted by ultrasound combined with cellulase enzyme.On the basis of single factor test(influencing factors included cellulase enzyme addition amount,ultrasound temperature,ultrasound time,liquid/solid ratio,ethanol concentration,and ultrasound power),three significant factors were selected and optimized by response surface software.The results showed that the adding amount of enzyme 306 U/g,liquid/solid ratio 30:1,ethanol 35%,55℃ultrasonic treatment(80 W)of 45 min was the optimum conditions,under which the chickpea isoflavones detected value was 1.32 mg/g,and was in consistence with the predicted theoretical value(1.32 mg/g).Compared with the traditional method,our work could improve the extraction efficiency of isoflavones in chickpea,and the extraction process is simple,safe and environmentally friendly.

关 键 词：鹰嘴豆异黄酮 超声波提取 纤维素酶水解 响应面法 提取工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]