摘要
优化花椰菜总黄酮提取工艺,为其开发与利用提供技术参考。以花椰菜为原料,利用有机溶剂回流提取总黄酮,采用响应面法优化了花椰菜总黄酮的提取工艺。选取提取温度、提取时间、料液比和乙醇体积分数作为影响因子,应用Box-Behnken中心组合设计建立数学模型,进行响应面分析。影响花椰菜总黄酮提取效果的主次因素排序为:料液比=提取时间>乙醇体积分数>提取温度;花椰菜总黄酮最佳提取工艺条件为提取温度80℃、提取时间2.2 h、乙醇体积分数80%、料液比1∶35(g/m L)。总黄酮得率预测值为2.922 mg/g,实际值为2.935 mg/g。预测值和实际测定值较接近,说明Box-Behnken设计结合响应面分析法可很好地对花椰菜总黄酮提取工艺进行优化。
Flavonoids are polyphenolic substances isolated from a wide range of plants which exhibit biological activities,including antiallergenic,antiviral,anti-inflammatory,and antioxidant activities.It has been accepted that cauliflower had higher content of total phenolic compounds.In this study,the extraction process of total flavonoids from cauliflower(Brassica oleracea L.var.botrytis L.)was optimized in order to provide technical references for development and utilization.Here,flavonoid compounds were extracted from cauliflower by organic solvent refluxing,and response surface analysis methodology(RSM)was employed to optimize the extraction process of total flavonoids.The factors affecting extraction efficiencies including extraction temperature,extraction time,ratio of raw material and organic solvent and ethanol concentration were evaluated using Box-Behnken experimental design.The primary and secondary order of four factors affecting yield of total flavonoids were as follows:raw material-organic solvent ratio equal to extraction time,extraction temperature,and ethanol concentration.The optimal conditions for total flavonoids extraction were listed as follows:temperature 80℃,extraction time 2.2 h,ethanol concentration 80%,raw material-organic solvent ratio 1∶35.The predicted extraction yield of total flavonoids was 2.922 mg/g,and the verification was 2.935 mg/g indicating that the combination of Box-Behnken design and response surface analysis could well optimized the extraction technology of total flavonoids from cauliflower.
作者
黎晨晨
张煜
迟逍遥
刘宁
LI Chenchen;ZHANG Yu;CHI Xiaoyao;LIU Ning(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;Department of Food and Environment Engineering,East University of Heilongjiang,Harbin 150066,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2018年第2期87-92,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
黑龙江省教育厅科学技术面上项目(1254119)
哈尔滨商业大学青年创新人才支持项目(2016QN068)
关键词
花椰菜
总黄酮
响应面法
cauliflower
total flavonoids
response surface methodology
