摘要
通过对影响黑豆皮中黄酮类物质提取率的乙醇浓度、提取温度、提取时间、料液比、提取次数等因素进行了单因素试验、PB试验和响应面分析,将提取工艺进行了优化。结果表明:对黄酮提取具有显著影响的因子为乙醇浓度(P=0.0207)、提取温度(P=0.0285)和料液比(P=0.0170)。最佳工艺为乙醇浓度70%、提取温度76.29℃、料液比为1∶64.32;建立了有很好预测作用的醇提黄酮二次多项数学模型;发现黄酮粗提物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌均有不同程度的抑制作用,最低抑菌浓度分别为40.0、2.5和5.0 mg.mL-1。
The extraction process of flavonoids from the peel of black bean was studied in this paper.The experiments of single factors,Plackett Burman design and response surface method were used to optimize the influence factors（ethanol concentration,temperature,time,the ratio to material of liquid,extraction times） in the extraction process.It was found that ethanol concentration（P=0.0207）,temperature（P=0.0285）and the ratio between material and liquid（P=0.0170） were the key influencing factors to the extraction.The optimal extraction conditions were as followings： ethanol concentration 70%,temperature 76.29℃,the ratio between material and liquid 1∶64.32;a quadratic equation model was set up and the effects of the three factors and their corresponding relationships were obtained.The model played an important role in predicting the yield of flavonoids.In addition,the bacteriostatic effect of crude extracts was discussed.It was found that crude extractings had different bacteriostatic effects on escherichia coli,staphylococcus aureus and bacillus subtilis,the MIC were 40.0,2.5 and 5.0 mg·mL^-1,respectively.
出处
《大豆科学》
CAS
CSCD
北大核心
2011年第3期497-501,共5页
Soybean Science
关键词
黑豆皮
黄酮
提取
抑菌
Peel of black bean
Flavonoids
Extraction
Bacteriostatic effect
