竹叶黄酮提取优化及其在四川泡菜中的应用研究  

Study on Optimization of Extraction of Flavonoids from Bamboo Leaves and Their Application in Sichuan Pickles

作　　者：陈露 朱莉苹 张超[1] 杜科黎 柳智文 尹礼国[1] CHEN Lu;ZHU Li-ping;ZHANG Chao;DU Ke-li;LIU Zhi-wen;YIN Li-guo(Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China)

机构地区：[1]宜宾学院农林与食品工程学部,四川宜宾644000

出　　处：《中国调味品》2023年第7期196-201,212,共7页China Condiment

基　　金：宜宾学院2021年校级培育项目(2021PY06)。

摘　　要：采用70%乙醇提取淡竹竹叶中的竹叶黄酮,并对其在泡菜中的功能特性进行研究。通过单因素试验和响应面试验,以竹叶黄酮提取率为考察指标,确定竹叶黄酮的最佳提取工艺条件,并考察其对泡菜中亚硝酸盐含量的影响。结果表明,竹叶黄酮的最佳提取工艺条件为水料比25、提取时间20 min、提取功率400 W。在此条件下,竹叶黄酮的提取率为11.85 mg/g。添加竹叶黄酮后,泡菜中亚硝酸盐含量降低,当竹叶黄酮添加量为0.004%时,其对亚硝酸盐的抑制率最大。此外,泡菜的“亚硝峰”和泡菜表面的白膜也推后出现。该研究可为竹叶黄酮的功能性研究以及泡菜的品质调控提供理论依据。The flavonoids are extracted from Phyllostachys glauca bamboo leaves with 70%ethanol,and their functional properties in pickles are studied.Single factor test and response surface test are used to determine the optimal extraction process conditions of flavonoids from bamboo leaves with the extraction rate of flavonoids from bamboo leaves as the index,and the effect of flavonoids from bamboo leaves on the content of nitrite in pickles is investigated.The results show that the optimal extraction process conditions of flavonoids from bamboo leaves are as follows:the ratio of water to material is 25,the extraction time is 20 min,the extraction power is 400 W.Under such conditions,the extraction rate of flavonoids from bamboo leaves is 11.85 mg/g.The content of nitrite in pickles decreases after the addition of flavonoids from bamboo leaves.When the addition amount of flavonoids from bamboo leaves is 0.004%,the inhibition rate on nitrite is the highest.In addition,the appearance time of nitrite peak and the white film on the pickle surface is delayed.This study can provide theoretical basis for the functional study on flavonoids from bamboo leaves and quality control of pickles.

关 键 词：淡竹竹叶黄酮 泡菜 响应面 亚硝酸盐 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]