苦荞麸皮中黄酮的超声水提法研究  

Study on Ultrasonic Water Extraction of Flavonoids in Tartary Buckwheat Bran

作　　者：袁园 YUAN Yuan(Yingshan County Product Quality Measurement,Inspection and Testing Institute,Nanchong 637700,China)

机构地区：[1]营山县产品质量计量检验检测所,四川南充637700

出　　处：《食品安全导刊》2022年第21期151-153,共3页China Food Safety Magazine

摘　　要：本试验以含有多种化合物的苦荞麸皮为原料,在前人多种研究方法的基础上,采用超声波水提工艺对苦荞麸皮中的黄酮类化合物进行了提取,同时探究了不同pH、不同超声时间对超声波法水提苦荞麸皮中黄酮得率的影响,最终得到最佳工艺条件。结果表明,pH为11、超声时间为2 h时,超声水提苦荞麸皮中黄酮工艺条件为最优,该条件下的黄酮得率为0.814 0%。In this experiment,tartary buckwheat bran containing a variety of compounds was used as raw materials.On the basis of previous research methods,the flavonoids in tartary buckwheat bran were extracted by ultrasonic water extraction process.At the same time,the influence of different ultrasonic time on the extraction yield of flavonoids in tartary buckwheat bran by ultrasonic water extraction was explored,and the best technological conditions were finally obtained.The results showed that when the pH value was 11 and ultrasonic time was 2 hours,the ultrasonic water extraction process of flavonoids from tartary buckwheat bran was the best,and the yield of flavonoids under this condition was 0.814 0%.

关 键 词：超声 水提 苦荞麸皮 黄酮 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]