天水秋椒叶黄酮的提取工艺优化  

Optimization of Extraction Technology of Flavonoids from Paprika Leaves

作　　者：刘晓莹 卢利平 金伟嘉 李佳怡 杨扬 LIU Xiaoying;LU Liping;JIN Weijia;LI Jiayi;YANG Yang(College of Life Science and Engineering,Northwest Minzu University,Lanzhou,Gansu 730030,China;Biomedical Research Center China-malaysia National Joint Laboratory,Northwest Minzu University,Lanzhou,Gansu 730030,China)

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730030 [2]西北民族大学生物医学研究中心中国马来西亚国家联合实验室,甘肃兰州730030

出　　处：《农产品加工》2022年第5期24-29,共6页Farm Products Processing

基　　金：2021年西北民族大学本科生创新项目(XBMU21136);2021年西北民族大学本科生创新项目(XBMU21135);2021年国家级大学生创新创业训练计划(202110742045)。

摘　　要：通过超声辅助提取法优化天水秋椒叶总黄酮的提取工艺,研究了乙醇体积分数、超声时间、超声温度及料液比4个因素对秋椒叶黄酮得率的影响。在单因素试验的基础上,以秋椒叶的总黄酮得率为响应值,以乙醇体积分数、超声时间、超声温度、料液比为自变量,通过响应面分析法对提取工艺进行优化。结果表明,最佳提取工艺条件为乙醇体积分数55%,超声时间50 min,超声温度56℃,料液比1∶36(g∶mL),黄酮得率最高可达25.76%±0.05%,与模型预测值(25.8588%)接近,且其相对误差为0.34%,表明该模型回归项和拟合度良好,优化后的工艺条件具有可行性。In this paper,the ultrasonic-assisted extraction method was used to optimize the extraction process of total flavonoids from the leaves of autumn paprika.The effects of ethanol concentration,extraction time,extraction temperature and liquid-solid ratio on the yield of flavonoids were studied.On the basis of single factor experiment,the extraction process was optimized by response surface methodology with the total flavonoids yield of autumn pepper leaves as the response value,and ethanol concentration,extraction time,extraction temperature and liquid-solid ratio as independent variables.The results of optimum extraction conditions were as follows:ethanol concentration 55%,extraction time 50 min,extraction temperature 56℃,and solid-liquid ratio 1∶36(g∶mL).Under these conditions,the highest flavonoids yield was 25.76%±0.05%,which was close to the predicted value(25.8588%)of the model,and the relative error was 0.34%,indicating that the regression term and fitting degree of the model were good,and the optimized process conditions were feasible.

关 键 词：秋椒叶 黄酮 提取工艺 

分 类 号：TS272.2[农业科学—茶叶生产加工]