农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2014年
5期
32-35,38
,共5页
苦荞麦%黄酮%回流提取法%响应面分析法
苦蕎麥%黃酮%迴流提取法%響應麵分析法
고교맥%황동%회류제취법%향응면분석법
buckwheat%flavonoids%infusion extraction%response surface analysis
为优化苦荞麦黄酮的回流提取工艺，采用单因素和响应面试验研究回流法，研究乙醇体积分数、液料比、提取温度、提取时间对苦荞麦中黄酮提取效果的影响。研究表明，最佳提取工艺条件为液料比6 mL/g，提取时间30 min，提取温度40℃，乙醇体积分数56%。在此条件下，苦荞麦中黄酮得率为3.378 mg/g，验证值为3.434 mg/g，误差为1.66%。
為優化苦蕎麥黃酮的迴流提取工藝，採用單因素和響應麵試驗研究迴流法，研究乙醇體積分數、液料比、提取溫度、提取時間對苦蕎麥中黃酮提取效果的影響。研究錶明，最佳提取工藝條件為液料比6 mL/g，提取時間30 min，提取溫度40℃，乙醇體積分數56%。在此條件下，苦蕎麥中黃酮得率為3.378 mg/g，驗證值為3.434 mg/g，誤差為1.66%。
위우화고교맥황동적회류제취공예，채용단인소화향응면시험연구회류법，연구을순체적분수、액료비、제취온도、제취시간대고교맥중황동제취효과적영향。연구표명，최가제취공예조건위액료비6 mL/g，제취시간30 min，제취온도40℃，을순체적분수56%。재차조건하，고교맥중황동득솔위3.378 mg/g，험증치위3.434 mg/g，오차위1.66%。
To obtain the optimum infusion extraction technology of flavonoids from buckwheat, the single-factor tests and response surface analysis are employed, including liquid/solid ratios, extraction temperature, infusion processing time and concentration of alcohol. The results indicate that the optimal extraction conditions are liquid/solid ratio 6 mL/g, infusion processing time 30 min, 56% alcohol and extraction temperature 40 ℃, respectively. Under these conditions, the predictive maximum yield of flavonoids from buckwheat is 3.378 mg/g, the validation value is 3.434 mg/g. The relative error between them is 1.66%.
