Extraction of Flavonoids from the Peel of Black Bean and Bacteriostatic Effect of Crude Extractings(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2011年03期

Page:

497-501

Research Field:

Publishing date:

Info

Title:

Extraction of Flavonoids from the Peel of Black Bean and Bacteriostatic Effect of Crude Extractings

Author(s):

ZHANG Hua-li¹; 2;  FENG Jin³; DONG Xiao-na¹; 2;  ZHANG Yan ¹; 2;  WANG Shi-qing ¹; 2

1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109,Shandong;

2. Modern Agricultural Quality and Safety Engineering Key Laboratory, Qingdao 266109, Shandong;

3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China

Keywords:

Peel of black bean;  Flavonoids;  Extraction;  Bacteriostatic effect

PACS:

TS201.3

DOI:

10.11861/j.issn.1000-9841.2011.03.0497

Abstract:

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.

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