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苦荞黄酮提取方法的研究及含量测定分析 预览

Study on the Extraction Methods of Tartary Buckwheat Flavonoids and Their Content Determination
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摘要 以贵州苦荞为研究对象,对超声波辅助醇提法、微波辅助醇提法2种方法提取苦荞麦中的黄酮类化合物进行了比较分析,并对2种方法总黄酮和芸香苷含量的精密度、重现性和回收率进行了验证。结果表明:超声波辅助醇提法的最优工艺条件为乙醇质量分数70%、料液比1∶30、提取时间30min、提取温度40℃,总黄酮得率为2.35%,芸香苷含量为1.141%;微波辅助醇提法的最佳工艺条件为乙醇质量分数60%、提取时间1min、料液比1∶40,总黄酮得率为2.47%,芸香苷含量为1.193%。2种提取方法相比,微波提取效果优于超声提取,差异显著(p<0.05),微波辅助醇提法大大节省了时间。 The flavonoids in tartary buckwheat are extracted and analyzed by ultrasonic-assisted alcohol extraction and microwave-assisted alcohol extraction.The precision of total flavonoids and rutin content of the two methods are analyzed.The reproducibility and recovery are verified.The results show that the optimal conditions of ultrasonic-assisted alcohol extraction are as follows:ethanol mass fraction is 70%,solid-liquid ratio is1∶30,extraction time is 30 min,extraction temperature is 40℃,total flavonoids'yield is 2.35%,rutin content is1.141%.The optimal process parameters for microwave-assisted alcohol extraction are as follows:ethanol mass fraction is 60%,extraction time is1 min,solid-liquid ratio is1∶40,total flavonoids'yield is 2.47%,rutin content is1.193%.Compared with the two extraction methods,the microwave extraction effect is better than that of the ultrasonic extraction,the difference is significant(p<0.05),and the microwave-assisted alcohol extraction method saves time.
作者 孙亚利 周文美 赵天明 李向东 王小平 SUN Ya-li;ZHOU Wen-mei;ZHAO Tian-ming;LI Xiang-dong;WANG Xiao-ping(Key Laboratory of Fermentation Engineering and Biopharmaceuticals,School of Liquor andFood Engineering,Guizhou University,Guiyang 550025,China;School of Liquorand Food Engineering,Guizhou University,Guiyang 550025,China;College of Food and Pharmaceutical Engineering,GuizhouInstitute of Technology,Guiyang 550025,China)
出处 《中国调味品》 CAS 北大核心 2019年第3期141-145,151共6页 China Condiment
基金 贵州省荞麦工程技术研究中心--荞麦发酵功能食品研发与示范(黔科合农G字[2015]4003号).
关键词 苦荞麦 总黄酮 芸香苷 HPLC tartary buckwheat total flavonoids rutin HPLC
作者简介 孙亚利(1992-),女,河南洛阳人,硕士,主要从事应用生物技术研究;通讯作者:周文美(1964-),女,河南南阳人,教授,硕士,主要从事生物化学及食品生物技术研究。
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