期刊论文

中文

食品工业科技

1002-0306

2014

35

13

207-212

10.13386/j.issn1002-0306.2014.13.036

武汉轻工大学校立科研项目（2013d16 2013RZ03）.

本校为第一机构

本文通过单因素实验确定了乙醇浓度、料液比、超声波功率、温度和时间对莲藕总黄酮浸提得率和浸提液DPPH自由基清除率的影响,并选择乙醇浓度、料液比、超声波功率和时间建立了四因素回归模型。以浸提得率和清除率的加权值为指标,结合回归模型分析结果和验证实验结果,优化了莲藕总黄酮的超声波提取工艺,即:乙醇浓度50%、料液比(g/mL)1:23、超声波功率235W、温度40 ℃、时间76min。在该优化条件下,莲藕总黄酮浸提得率、浸提液DPPH自由基清除率及两者加权值分别达0.1933% 、49.23%和122.5%,比理论预测值各高0.68% 、1.69%和0.28%,可为莲藕黄酮的开发提供参考。

The Ultrasonic-assisted extraction technology of total flavonoids from lotus root was optimized.The effectsof ethanol volume percent, material-to-solvent ratio, ultrasonic power, extraction temperature and time on theextraction yield of total flavonoids（Y1 ） and the DPPH free radical scavenging rate of extract（Y2） were investigatedby single-factor experiment. Then, ethanol volume percent, material- to-solvent ratio, ultrasonic power andextraction time were selected to establish the regression mathematical model with four factors.The weighte...