黄花菜多酚超声辅助提取条件研究  

Study on Ultrasonic-Assisted Extraction Conditions of Polyphenols from Daylily

作　　者：雷秀达 曹熙[1] 杨大伟[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南 长沙

出　　处：《食品与营养科学》2021年第4期297-307,共11页Hans Journal of Food and Nutrition Science

摘　　要：为研究黄花菜多酚的提取特性及最佳条件,实验通过单因素和响应面试验设计,以多酚得率为试验指标,探讨了超声时间(10 min、20 min、30 min)、乙醇浓度(40%、60%、80%、100%)、料液比(1:5、1:10、1:15)及超声温度(30℃、40℃、50℃)等因素对黄花菜多酚得率的影响。结果表明,料液比、超声温度、乙醇浓度对多酚得率的影响达显著水平,影响顺序为料液比 】超声温度 】乙醇浓度 】超声时间;料液比与温度、时间和乙醇浓度之间的交互作用对多酚得率均有影响;黄花菜多酚的最佳提取条件为乙醇浓度66%,超声时间22 min,超声温度43℃,料液比1:12,多酚得率为2.318%。上述研究结果可为黄花菜多酚提取工艺的研究及实践提供有益的参考。In order to study the extractioncharacteristics and optimal conditions of polyphenols from daylily, the single factorand response surface test design were carried out and the yield of polyphenolswas taken as the test index to discuss the effects of ultrasonic time (10 min, 20min, 30 min), ethanol concentration (40%, 60%, 80%, 100%), material-to-liquidratio (1:5, 1:10, 1:15) and ultrasonic temperature (30˚C, 40˚C, 50˚C) on the yield of polyphenols from daylily. Theresults showed that the material-to-liquid ratio, ultrasonic temperature, andethanol concentration had significant effects on the yield of polyphenols. Theorder of influence was: material-to-liquid ratio >ultrasound temperature >ethanol concentration >ultrasound time;the interactions betweenmaterial-to-liquid ratio and temperature, time, ethanol concentration had animpact on the yield of polyphenols;the optimal extraction conditions forpolyphenols from daylily were 66% ethanol, 22 min of ultrasound, 43˚C of ultrasound temperature, and the ratio ofmaterial to liquid was 1:12, and the yield of polyphenols was 2.318%. The aboveresearch results can provide a useful reference for the research and practiceof the extraction technology of daylily polyphenols.

关 键 词：黄花菜 多酚 超声波辅助 提取 响应面 

分 类 号：S64[农业科学—蔬菜学]