[1]康永锋,薛永刚,韩巧英.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[J].大豆科学,2017,36(06):958-964.[doi:10.11861/j.issn.1000-9841.2017.06.0958]
　KANG Yong-feng,XUE Yong-gang,HAN Qiao-ying.Optimization of Technology Using Response Surface Analysis for Extracting Flavonoids from Black Bean Assisted by Microwave and Its Antioxidant Activity Evaluation[J].Soybean Science,2017,36(06):958-964.[doi:10.11861/j.issn.1000-9841.2017.06.0958]
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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

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第36卷 期数: 2017年06期 页码: 958-964 栏目: 出版日期: 2017-11-20
Title:
Optimization of Technology Using Response Surface Analysis for Extracting Flavonoids from Black Bean Assisted by Microwave and Its Antioxidant Activity Evaluation
作者:
康永锋1; 薛永刚2; 韩巧英1
(1.上海海洋大学 食品学院/食品科学与工程国家级实验教学示范中心（上海海洋大学）/农业部水产品贮藏保鲜质量安全风险评估实验室（上海），上海 201306； 2.正宁县人民医院，甘肃 庆阳745300 )
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)
关键词:
黑豆; 黄酮; 微波; 响应曲面法; 提取
Keywords:
Black bean;  Flavones;  Microwave;  Response surface analysis; Extraction
DOI:
10.11861/j.issn.1000-9841.2017.06.0958
文献标志码:
A
摘要:
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。
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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备注/Memo

基金项目：上海市教委实验技术队伍建设项目(B1-5407-13-0000-7)；上海海洋大学公共化学课程群教学团队（B1-5003-15-000112)；国家海洋局海洋可再生能源专项资金项目（SHME2011SW02）。

第一作者简介：康永锋(1968-)，男，博士，副教授，主要从事食品安全分析、天然产物提取和有机合成化学研究。E-mail: yfkang@shou.edu.cn。
通讯作者：薛永刚(1971-)，男，主治医师，主要从事外科医学研究。E-mail:327307665@qq.com。

更新日期/Last Update: 2018-01-28