响应面优化黑豆总黄酮微波辅助提取工艺及其抗氧化性能评价

为优化微波提取黑豆总黄酮化合物的工艺,并对其抗氧化性进行初步研究,在单因素试验的基础上,选取液料比、乙醇体积分数和微波功率为自变量,总黄酮得率为响应值的三因素三水平的响应曲面分析法,模拟得到二次多项式回归方程的预测模型。结果表明:提取工艺的最佳条件为功率600 W、液料比40∶1、乙醇体积分数60%,在此条件下,总黄酮得率达到22.1 mg·g~(-1)。抑制油脂过氧化作用的研究结果表明黑豆黄酮是一种天然的抗氧化剂。

Optimization of Technology Using Response Surface Analysis for Extracting Flavonoids from Black Bean Assisted by Microwave and Its Antioxidant Activity Evaluation

To optimize the extraction process of tlavones from black bean by microwave and studied its antioxidant activity,on the basis of single factor tests,selected the ratio of ethanol to material,volume fraction of ethanol and the microwave power as the independent variables and the yield of flavones as response value,the method of response surface analysis with 3 factors and 3 levels was adopted.A quadratic regression equation of prediction model was acquired.The results showed that the optimal conditions for extraction was as follows:Power 600 W,ratio of ethanol to material 40∶1 and volume fraction of ethanol 60％.Under those conditions,the yield of the flavones was up to 22.1 mg·g-1.The flavonoids in black bean,which were a kind of good source for natural antioxidants,showed relatively strong antioxidant activities on oil.