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

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2017年06期
Page:
958-964
Research Field:
Publishing date:

Info

Title:
Optimization of Technology Using Response Surface Analysis for Extracting Flavonoids from Black Bean Assisted by Microwave and Its Antioxidant Activity Evaluation
Author(s):
KANG Yong-feng1; 2; XUE Yong-gang2; HAN Qiao-ying1
(1.College of Food Science and Technology, Shanghai Ocean University/National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University)/Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; 2.Zhengning County People′s Hospital, Qingyang 745300, China)
Keywords:
Black bean;  Flavones;  Microwave;  Response surface analysis; Extraction
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2017.06.0958
Abstract:
Abstract:To optimize the extraction process of flavones 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.

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Last Update: 2018-01-28