微波辅助提取黄芩黄酮的工艺优化

食品科学 ›› 2008, Vol. 29 ›› Issue (9): 215-217.

微波辅助提取黄芩黄酮的工艺优化

梁英, 任成才, 韩鲁佳

黑龙江八一农垦大学文理学院；中国农业大学现代精细农业系统集成研究教育部重点实验室；

出版日期:2008-09-15 发布日期:2011-12-08

Optimization of Microwave-assisted Extraction Technique of Flavonoids from Scutellaria radix

LIANG Ying, REN Cheng-Cai, HAN Lu-Jia

1. College of Arts and Science,Heilongjiang August First Land Reclamation University,Daqing 163319,China; 2. Key Laboratory of Modern Precision Agriculture System Integration,Ministry of Education,China Agricultural University,Beijing 100083,China

Online:2008-09-15 Published:2011-12-08

摘要/Abstract

摘要： 目的:利用ETHOST密闭式微波消解-萃取系统优化黄芩黄酮提取工艺。方法:通过二次旋转组合试验研究了乙醇浓度、浸提温度、浸提时间和液固比对黄芩黄酮浸提率的影响。结果:建立了黄芩黄酮浸提率与各因素之间关系的数学模型;用约束复合形法确定了优化工艺参数,即乙醇浓度为47.9%、浸提温度为88.3℃,浸提时间为3.4min,液固比为25.0ml/g,此条件下黄酮的浸提率为97.52%;利用显微分析技术研究了微波对植物细胞壁的影响,发现微波对植物样品具有生物效应。结论:微波辅助浸提具有浸提效率高、选择性强,重现性好、操作简单、节省时间和安全等优点,适合于从黄芩中浸提黄酮类化合物。

关键词: 微波辅助浸提, 黄芩, 黄酮化合物, 优化

Abstract: Objective: Airtight digestion/extraction system was adopted to carry out optimization of microwave-assisted extraction technique of flavonoids from Scutellaria radix. Methods: The microwave-assisted extraction (MAE) conditions were optimized with 4-factor quadratic orthogonal regression tests and the regression equations concerning ethanol concentration, temperature, time and liquid-solid ratio were educed. Results: The optimal technologic parameters are: ethanol concentration 47.9%, extraction time 3.4 min, extraction temperature 88.3℃, liquid-solid ratio 25.0 ml/g, and the highest the extraction rate of flavonoids is 97.52%. Conclusions: Microanalytical technique was used in studying effects on plant cell wall by microwave, and it was found that microwave has biological effects on plant samples. MAE has characteristics of high efficiency and selectivity, good repetition and saving time, and it is appropriate for extracting flavonoids from Scutellaria radix.

Key words: microwave-assisted extraction, Scutellaria radix, flavoniods, optimization

梁英, 任成才, 韩鲁佳. 微波辅助提取黄芩黄酮的工艺优化[J]. 食品科学, 2008, 29(9): 215-217.

LIANG Ying, REN Cheng-Cai, HAN Lu-Jia. Optimization of Microwave-assisted Extraction Technique of Flavonoids from Scutellaria radix[J]. FOOD SCIENCE, 2008, 29(9): 215-217.

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