蚕豆皮原花青素的提取工艺优化

食品科学 ›› 0, Vol. ›› Issue (): 41-45.

蚕豆皮原花青素的提取工艺优化

张宏，刘章武*

武汉工业学院食品科学与工程学院

收稿日期:2011-07-06 修回日期:2012-05-11 出版日期:2012-06-25 发布日期:2012-07-27
通讯作者: 张宏 E-mail:z0716h@163.com

Optimization of Procyanidins Extraction from Faba Bean Episperm

Received:2011-07-06 Revised:2012-05-11 Online:2012-06-25 Published:2012-07-27
Contact: Hong ZHANG E-mail:z0716h@163.com

摘要/Abstract

摘要： 以蚕豆皮为材料，探讨微波预处理-乙醇提取法提取原花青素的工艺条件。分别考察预处理工艺中微波功率、微波时间、加水量，提取过程中的料液比、提取温度、提取时间对原花青素提取率的影响。结果表明：微波预处理-乙醇提取最佳工艺为微波功率140W、微波处理时间50s、加水量2mL/g、液料比21:1(mL/g)、温度55℃、70%乙醇溶液提取72min，原花青素提取率为94.53%。

关键词: 蚕豆皮, 原花青素, 微波预处理

Abstract: The process conditions for procyanidins extraction from faba bean episperm by microwave pretreatment followed by ethanol extraction were investigated. The effects of microwave pretreatment conditions (microwave power, microwave treatment time, water-to-faba bean episperm powder ratio) and extraction conditions (70% ethanol-to-faba bean episperm powder ratio, temperature and time) on the extraction yield of procyanidins were explored. The results showed that the optimum conditions for microwave pretreatment and ethanol extraction were obtained as follows: faba bean episperm powder was soaked in water at a liquid-to-solid ratio of 2:1 (mL/g) before microwave pretreatment at 140 W for 50 s and subsequent extraction for 72 min with 70% ethanol at a liquid-to-solid ratio of 21:1 (mL/g), 55 ℃. Under these conditions, the extraction recovery of procyanidins was 94.53%.

Key words: faba bean episperm, procyanidins, microwave-pretreatment

中图分类号:

TS201.1

张宏，刘章武*. 蚕豆皮原花青素的提取工艺优化[J]. 食品科学, 0, (): 41-45.

参考文献

[1] 李雪琴, 裘爱泳. 蚕豆生理活性物质研究进展[J]. 粮食与油脂, 2002, (7): 34-35.
[2] 刘玉皎. 不同基因型蚕豆原花青素含量分析[J]. 湖北农业科学, 2009, 48(10): 2389.
[3] DI CARLO G, MASCOLON, IZZO A A, et al. Flavonoids: old and new aspects of a class of natural therapeutic drugs[J]. Life Sciences, 1999, 65(4): 337-353.
[4] BAGCHI D, BAGCHI M, STOHS S J, et al. Free radicals and grape seed proanthocyanidins extract: important in human health and disease prevention[J]. Toxicology, 2008, 148(2/3): 187-197.
[5] 杨俊红, 段增宾, 郭锦棠等. 微波预处理强化山楂回流提取的作用机理[J]. 天津大学学报. 2006, 39(7): 874-879.
[6] Pare J R J. Belanger J M R. Stafford M R. Microwave-assisted process (MAP): A new tool for the analytical laboratory[J]. Trends in Analytical Chemistry. 1994, 13: 176-184.
[7] PEKIC B, KUVAC V, ALONSO E. Study of extraction of proanthocyandins from grape seeds[J]. Food Chem, 1998, 61(12): 201-206.
[8] 张佰清, 张艳艳, 李龙杰. 微波提取树莓籽中原花青素工艺[J]. 食品科学, 2011, 32(6): 25-28.
[9] 刘睿, 段玉清, 谢笔钧等. 高粱外种皮中原花青素的提取工艺及其组分鉴定[J]. 农业工程学报, 2004, 20(1): 242-245.
[10] 汪志慧, 孙智达, 谢笔钧. 响应曲面法优化双酶法提取莲房原花青素[J]. 食品科学, 2011, 32(04): 64-68.
[11] 王竹清, 王军. “赤霞珠”葡萄皮渣中原花青素的提取工艺研究[J]. 食品科学, 2009, 30(12): 101-104.
[12] 徐怀德, 闫宁环, 陈伟等. 黑莓原花青素超声波辅助提取优化及抗氧化性研究[J]. 农业工程学报, 2008, 24(2): 264-267.
[13] L J Porter. L. N. Hrstich. B. G. Chan. The conversion of procyanidins and prodelphinidins to cyaniding and delphinidin[J]. PhytochemisUy. 1986, 25(1): 223-230.
[14] 黄泽元,王海滨,刘志伟. 芝麻叶中总黄酮的最佳提取工艺研究[J]. 农业工程学报, 2004, 20(6): 202.
[15] 克里斯蒂J G. 传递过程与单元操作[M]. 清华大学化工传递组,译.北京:清华大学出版社. 1985.