响应面优化超声波-酶法提取绿豆皮黄酮类化合物工艺及初步鉴定

摘要/Abstract

摘要： 采用Box-Behnken响应面法优化绿豆皮黄酮类化合物提取工艺。应用超声波-酶法提取，考察超声功率、超声时间、加酶量、酶解时间对黄酮得率的影响，运用Design-Exper8.0.5.0软件对绿豆皮黄酮得率的二次回归模型进行分析，确定最优提取工艺为：超声功率192W、超声时间28min、加酶量0.24%、酶解时间40 min，在此条件下黄酮得率为(0.831±0.02)%(n=3)，回归模型的预测值与实测值接近，该模型拟合较好；与在相同超声条件下，只用超声波提取相比，黄酮得率提高了18.54%。绿豆皮黄酮提取液在光谱下扫描，出现黄酮类化合物特征峰带，说明绿豆皮提取液中有黄酮类物质的存在；利用超高效液相色谱分析，得出：发芽后，绿豆皮中主要含有牡荆素和异牡荆素两种碳苷类黄酮，分别占绿豆皮总黄酮的51.99%和45.42%。

关键词: 响应面, 绿豆皮, 黄酮, 超声波, 酶法, 鉴定

Abstract: To optimize the extraction procedure of flavonoids from mung bean coat by using Box-Behnken respo -nse surface design method. Flavonoids from mung bean coat were extracted by ultrasonic-enzymatic method. The multiple quadratic regression describing the relationship between the extraction rate of flavonoids and parameters such as, ultrasonic power, ultrasonic time, enzyme dosage , hydrolysis time was established by using Box-Behnken statistical design. Two regression mode of extraction rate of flavonoids was analysed with Design-Exper 8.0.5.0 so -ftware and optimized extraction process of flavonoids from mung bean coat. The optimal technological conditions for ultrasonic-enzymatic extraction process for flavonoids from mung bean coat were as follows: ultrasonic power, 192 W; ultrasonic time,28min; enzyme dosage 0.24%; hydrolysis time，40min. Under these conditions，the extra -ction rate of flavonoids was (0.831±0.02)%(n=3). The predictive value of the regression model agree with the exp -erimental value, indicating a good model. Compared with the only ultrasonic method under the condition of same ultrasound, the extraction rate of flavonoids was improved by 18.54%. Spectral scan showed characteristic peak with flavonoids, this shows that extracting solution of mung bean coat contained flavonoids. Ultra high performance liquid chromatography (HPLC) analysed and conclude: after germination, mung bean coat mainly contains vitexin 51.99% and isovitexin 45.42%.

Key words: response surface, mung bean coat, flavonoids, ultrasonic, enzymic method, identification

中图分类号:

TS210.9

李侠邹基豪王大为. 响应面优化超声波-酶法提取绿豆皮黄酮类化合物工艺及初步鉴定[J]. 食品科学, 0, (): 0-0.

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