苦竹鲜笋废弃物中总黄酮提取工艺优化研究
Optimization of Extraction Process of Total Flavonoids from Bitter Bamboo Shoot Waste
尚娟芳 1李勇辉 2梁宗余 3李明元 4先元华 5李波6
作者信息
- 1. 宜宾职业技术学院五粮液技术与食品工程学院,四川宜宾 644000;竹类病虫防控与资源开发四川省重点实验室,四川乐山 614000
- 2. 竹类病虫防控与资源开发四川省重点实验室,四川乐山 614000;宜宾职业技术学院新能源电池学院,四川宜宾 644000
- 3. 宜宾职业技术学院五粮液技术与食品工程学院,四川宜宾 644000
- 4. 西华大学食品与生物工程学院,四川成都6100395
- 5. 竹类病虫防控与资源开发四川省重点实验室,四川乐山 614000;宜宾职业技术学院现代农业学院,四川宜宾 644000
- 6. 宜宾职业技术学院新能源电池学院,四川宜宾 644000
- 折叠
摘要
采用超声波辅助溶剂浸取法提取苦竹笋废弃物中总黄酮,研究不同工艺条件对苦竹笋废弃物中总黄酮提取的影响,确定苦竹笋废弃物中总黄酮提取最佳工艺条件.以总黄酮含量为评价指标,选取乙醇体积分数、液固比、浸提温度、浸提时间为影响因素,运用Minitab软件进行试验设计,建立响应曲面回归模型,进行响应曲面分析,优化苦竹笋废弃物中总黄酮提取工艺条件.试验结果显示,超声波辅助溶剂浸取法提取苦竹笋废弃物中总黄酮的最佳工艺条件为:乙醇体积分数95％,液固比40 mL/g,浸提温度60℃,浸提时间40 min.在此条件下,苦竹笋废弃物中总黄酮的提取量可达9.68 mg/g,与《植物源性食品中总黄酮的测定》(DB43T476-2009)《食品中总黄酮的测定分光光度法》(SZDB/Z349-2019)等标准相比,总黄酮的提取量显著提高,增长率可达22.69％～31.34％.
Abstract
This study aimed to extract total flavonoids from bitter bamboo shoot waste using the ultrasonic-assisted solvent extraction method.By evaluating the effect of different process conditions on the extraction rate,this study determined the optimal process conditions for the extraction of total flavonoids from bitter bamboo shoot waste.Taking the extraction amount of total flavonoids as the evaluation index,selecting ethanol concentration,solid-liquid ratio,extraction temperature,and extraction time as testing factors,using Minitab software for experimental design,establishing a response surface regression model,and performing response surface analysis to optimize conditions of the extraction process of total flavonoids from bitter bamboo shoot waste.Results showed that the optimal conditions for the ultrasonic-assisted solvent extraction of total flavonoids from bitter bamboo shoot waste were:ethanol concentration 95％,liquid-solid ratio 40 mL/g,temperature 60℃,and time 40 minutes.Under these conditions,the extraction amount of total flavonoids from bitter bamboo shoot waste can reach 9.68 mg/g.Comparing to the standard methods,such as"Determine of Total Flavonoids in Plant-origin Food(DB43T 476-2009)"and"Determine of Total Flavonoids in Food the Spectrophotometric Method(SZDB/Z 349-2019)",the optimal method proposed in this study can significantly increase the extraction amount of the total flavonoids by 22.69％～31.34％.
关键词
苦竹鲜笋/黄酮/提取/响应曲面法/优化设计Key words
bitter bamboo shoot/flavonoids/extraction/response surface method/optimization引用本文复制引用
基金项目
竹类病虫防控与资源开发四川省重点实验室开放基金(ZLKF20-04)
地方特色农产品精深加工研究平台宜宾职业技术学院项目(ybzy21kypt02)
出版年
2024
NETL
NSTL
万方数据