| 573 | 5 | 99 |
| 下载次数 | 被引频次 | 阅读次数 |
本研究通过单因素、正交实验对洋葱皮中总黄酮提取工艺进行优化;以料液比(g/mL)、乙醇浓度(%)、超声波提取时间(min)以及超声波提取温度(℃)为考虑因素,以总黄酮提取率为指标,测定超声波辅助提取洋葱皮中总黄酮的最佳优化工艺条件。实验表明,洋葱表皮提取总黄酮的最佳工艺条件为:料液比为1:20 (g/mL),乙醇浓度为70%,提取时间为25 min,超声波提取温度为55℃,最佳工艺条件下,洋葱皮中的总黄酮提取率可达1.61%。由此表明,超声波辅助技术对洋葱表皮总黄酮具有很高的提取效率,值得深入研究以及技术推广。
Abstract：Objective to optimize the technology of ultrasonic assisted extraction for extracting process of total flavonoids from onion skin and to explore the influence of ultrasonic on extraction. The effects of solid to liquid ratio, ethanol concentration, ultrasonic temperature, and time on the extraction yield of flavonoids were investigated and these parameters were optimized using single factor and orthogonal experiments. Results the optimal technology for extracting conditions of total flavonoids was as followed: With 1 ∶20(g/mL) solid-liquid ratio, 70% ethanol concentration, 25 min of extracting time and 55℃ of ultrasonic extraction temperature. Under the optimized conditions, the extracting rate of flavonoids was 1.61%. Ultrasonic assisted extraction technology has a high extraction efficiency for total flavonoids of onion epidermis, which is worthy of further study and technical popularization.
Bai M.S.,Chen Y.Y.,and Li G.Q.,2008,Study on ultrasonic extraction of flavonoids from allium cepa,Shipin Keji(Food Science and Technology),33(12):190-193(白明生,陈彦云,李国旗,2008,洋葱皮总黄酮的超声波提取工艺研究,食品科技,33(12):190-193)
Campone L.,Celano R.,Piccinelli A.P.,Pagano I.,Carabetta S.,Sanzo R.D.,Russo M.,Iba觡ez E.,Cifuentes A.,and Rastrelli L.,2018,Response surface methodology to optimize supercritical carbon dioxide/cosolvent extraction of brown onion skin by-product as source of nutraceutical compounds,Food Chem.,269:495-502
Chen A.Y.,Wan D.J.,Wang S.L.,and Li Y.,2016,Comparative on the determination method of total flavonoids in onion,Shipin Keji(Food Science and Technology),41(8):276-279(陈爱洋,万端极,汪淑廉,李猷,2016,洋龙中总黄酮含量测定方法的比较研究,食品科技,41(8):276-279)
Deng S.J.,and Hans G.,2016,Optimization on the ultrasonic-assisted extraction of total flavonoids from Iberis amara based on orthogonal experimental design,Shipin Gongye Keji(Science and Technology of Food Industry),37(3):275-278(邓思节,汉斯·格里格森,2016,正交实验法优化屈曲花总黄酮的超声波辅助提取工艺,食品工业科技,37(3):275-278)
Jia N.,Zhao E.L.,Fan J.F.,Ren G.M.,Wu Y.F.,and Yuan Y.K.,2015,Optimization of Ultrasonic-assisted extraction technology and antioxidant activities of onion flavonoids,Henan Gongye Daxue Xuebao(Journal of Henan University of Technology),36(2):62-65(贾楠,赵二劳,范建凤,任光明,武宇芳,袁一柯,2015,洋葱黄酮超声波辅助提取工艺优化及其抗氧化活性研究,河南工业大学学报,36(2):62-65)
Jiao Y.,and Chang Y.,2012,Optimization of ultrasonic wave-assisted extraction process of flavonoids from apple peels,Shipin Gongye Keji(Science and Technology of Food Industry),33(9):283-286(焦岩,常影,2012,超声波辅助提取苹果皮中总黄酮工艺条件的优化,食品工业科技,33(9):283-286)
Jiang C.Y.,Guo H.W.,Zhang W.X.,Wang L.,and Zhao X.Y.,2014,Research progress on nutrition and health function of onion,Shipin Yu Jixie(Food and Machinery),30(5):305-309(江成英,郭宏文,张文学,王亮,赵晓岩,2014,洋葱的营养成分及其保健功效研究进展,食品与机械,30(5):305-309)
Kang Y.F.,Li Y.,Duan W.P.,Zou S.W.,Xu J.Y.,and Sun T.,2011,Study on ultrasonic assisted extraction of total flavonoids from red bean,Shizhen Guoyi Guoyao(Lishizhen Medicine and Materia Medical Research),22(7):1695-1697(康永锋,李艳,段吴平,邹世文,徐佳漪,孙涛,2011,超声波辅助提取赤豆中总黄酮的工艺研究,时珍国医国药,22(7):1695-1697)
Li J.W.,Wang L.,and Fan L.P.,2010,Nutritional composition analysis of three kinds of onion,Shipin Gongye Keji(Science and Technology of Food Industry),31(5):345-347(李进伟,王亮,范柳萍,2010,三种洋葱营养成分分析,食品工业科技,31(5):345-347)
Li N.W.,Zhao Y.P.,Yang J.R.,and Jin H.Z.,2007,Spacial distribution patterns of flavonoid material in different species onions,Shipin Keji(Food Science and Technology),32(3):110-113(黎乃维,赵玉平,杨建荣,金海珠,2007,水浸提法提取洋葱黄酮类化合物的工艺条件研究,食品科技,32(3):110-113)
Li M.,and He Y.,2013,The extraction and antioxidant activity of flavones from onion,Guangpu Shiyanshi(Chinese Journal of Spectroscopy Laboratory),30(6):2951-2954(李敏,何阳,2013,洋葱中黄酮类物质的提取及抗氧化作用研究,光谱实验室,30(6):2951-2954)
Li Y.H.,Wang W.J.,Chen Y.F.,Yang L.,and Zhang Y.,2016,Study on the extraction process of flavonoids from onion skin,Zhongguo Tiaoweipin(Chinese Condiment),41(4):78-81(李玉邯,王维坚,陈宇飞,杨柳,张一,2016,洋葱皮黄酮类化合物的提取工艺研究,中国调味品,41(4):78-81)
Prakash D.,Singh B.N.,and Upadhyay G.,2007,Antioxidant and free radical scavenging activities of phenols from onion(Allium cepa),Food Chem.,102(4):1389-1393
Wang Y.C.,Wang X.F.,Liu C.,Jin H.,and Ran Z.H.,2017,Effective factors of the content of total flavonoids in onion,Shipin Keji(Food Science and Technology),42(1):116-119(王英超,王秀芳,刘称,金红,冉早红,2017,影响洋葱中总黄酮含量的主要因素研究,食品科技,42(1):116-119)
Xiang Q.S.,Yue T.L.,Yuan Y.H.,and Gao Z.P.,2009,Ultrasonic-assisted extraction of flavonoids from apple pomace,Shipin Yanjiu Yu Kaifa(Food Research and Development),30(8):80-84(相启森,岳田利,袁亚宏,高振鹏,2009,超声波辅助法提取苹果渣中总黄酮的研究,食品研究与开发,30(8):80-84)
Xu Y.,Wang L.H.,and Liu Y.,2018,Research progress on biological activity and product development of onion,Shipin Yanjiu Yu Kaifa(Food Research and Development),39(23):188-192(许悦,王丽虹,刘阳,2018,洋葱生物活性及产品开发研究进展,食品研究与开发,39(23):188-192)
Zhao J.,Song S.Y.,Zhao C.B.,Zhang X.M.,and Zhang Y.,2013,Research progress in health function and medicinal value of nutrient composition for tillered-onion,Shipin Gongye Keji(Science and Technology of Food Industry),34(23):365-367(赵靖,宋述尧,赵春波,张雪梅,张越,2013,分蘖洋葱营养成分的保健作用与药用价值研究进展,食品工业科技,34(23):365-367)
Zheng L.,Peng X.,Zhang Y.,Zhou J.K.,Cui J.L.,Zou J.H.,and Liu Z.C.,2018,Optimization of extraction process of total flavonoids from stems and leaves of purple sweet potato by ultrasonic method,Shipin Gongye Keji(Science and Technology of Food Industry),39(15):189-194(郑丽,彭雪,张悦,周瑾琨,催静蕾,邹基豪,刘振春,2018,超声波法提取紫薯茎叶中总黄酮的工艺优化,食品工业科技,39(15):189-194)
基本信息:
DOI：10.13417/j.gab.039.003173
中图分类号:TE28
引用信息:
[1]李娜,王琼,张兴桃,等.超声波辅助提取洋葱皮中总黄酮的工艺优化[J].基因组学与应用生物学,2020,39(07):3173-3179.DOI:10.13417/j.gab.039.003173.
基金信息:
宿州区域发展协同创新中心开放课题（2015SZXTZXKFYB02）;; 校企合作实践教育基地（2017Sjjd032）;; 省教育厅自然科学研究重点项目（KJ2017ZD36）共同资助
2020-07-25
2020-07-25