| 李化强,吴菲菲,龙艳珍,赵良忠,徐永平,李淑英.微切助互作技术提取湘玉竹总黄酮工艺研究[J].食品安全质量检测学报,2017,8(8):3056-3061 |
| 微切助互作技术提取湘玉竹总黄酮工艺研究 |
| Extraction of total flavonoids by press-shear assisted interaction technology from Polygonatum odoratum |
| 投稿时间：2017-06-13 修订日期：2017-08-15 |
| DOI： |
| 中文关键词: 微切助互作技术 湘玉竹 总黄酮 磺丁基醚-β-环糊精 |
| 英文关键词:press-shear assisted interaction technology Polygonatum odoratum total flavonoids sulfobutyl ether-β-cyclodextrin |
| 基金项目:国家科技部863计划项目(2013AA102805-03)、湖南省果蔬清洁加工工程技术研究中心项目(2015TP2022)、湖南省自科基金青年项目(2017JJ3284)、湖南省教育厅优秀青年项目(17B241)、湖南省教育厅一般项目(17C1433) |
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| Author | Institution |
| LI Hua-Qiang | College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing, School of Life Science and Biotechnology, Dalian University of Technology, Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd. |
| WU Fei-Fei | College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing, School of Life Science and Biotechnology, Dalian University of Technology, Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd. |
| LONG Yan-Zhen | College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing |
| ZHAO Liang-Zhong | College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing |
| XU Yong-Ping | College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing |
| LI Shu-Ying | Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd. |
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| 中文摘要: |
| 目的 优化微切助互作技术提取湘玉竹总黄酮的工艺条件。方法 以磺丁基醚-β-环糊精为助剂, 湘玉竹为原料, 总黄酮提取率为指标, 采用单因素与正交结合试验确定最佳提取工艺。结果 最佳提取工艺为: 磺丁基醚-β-环糊精添加量3%(m:m), 提取时间60 min, 水浴温度50 ℃, 丙酮浓度70%(V:V)。该条件下总黄酮提取率为1.72%, 与热回流法相比提取率提高48.28%, 且提取总时长由122 min缩短到82 min, 以70%丙酮作提取溶剂, 减少了有机溶剂的使用量。结论 该技术能够高效、低成本地提取湘玉竹总黄酮, 具有潜在的良好应用前景。 |
| 英文摘要: |
| Objective To optimize process conditions of total flavonoids extraction from Polygonatum odoratum by press-shear assisted interaction (PAI) technology. Methods The optimum parameters of total flavonoids were determined using sulfobutyl ether-β-cyclodextrin as additive, Polygonatum odoratum as materials, and total flavonoids yield as an index in single factor analysis and orthogonal test. Results The optimum process conditions of total flavonoids were as follows: sulfobutyl ether-β-cyclodextrin was 3% (m:m), extraction time was 60 min, bath temperature was 50 ℃ and acetone concentration was 70% (V:V). The highest total flavonoids yield of Polygonatum odoratum was up to 1.72% which increased by 48.28% than that of hot reflux, the total time was shortened from 122 min to 82 min, and the amount of acetone was reduced. Conclusion The PAI technology exerts an efficient and low-cost method for extraction of total flavonoids from Polygonatum odoratum with a potential application prospect. |
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