CAJ | 학술논문

为了确定红豆中总黄酮提取最佳工艺条件，在单因素实验基础上，采用正交试验法对影响总黄酮提取率主要因素（提取时间、超声波功率、溶剂浓度、提取温度、物料比）进行优化。实验表明：在提取时间30 min、超声功率160 W、料液比1∶40（W/V，g/mL）、提取温度80℃、乙醇体积分数60%的实验条件下，黄酮得率为15.07 mg/g，回收率在82.45%~112.5%范围内，相对标准偏差（RSD）小于1.11%；干扰实验证明红豆中总黄酮提取不受酚和酸类物质影响；红外光谱分析红豆提取物为黄酮类化合物。
위료학정홍두중총황동제취최가공예조건，재단인소실험기출상，채용정교시험법대영향총황동제취솔주요인소（제취시간、초성파공솔、용제농도、제취온도、물료비）진행우화。실험표명：재제취시간30 min、초성공솔160 W、료액비1∶40（W/V，g/mL）、제취온도80℃、을순체적분수60%적실험조건하，황동득솔위15.07 mg/g，회수솔재82.45%~112.5%범위내，상대표준편차（RSD）소우1.11%；간우실험증명홍두중총황동제취불수분화산류물질영향；홍외광보분석홍두제취물위황동류화합물。
In order to obtain the optimal process condition of the total flavones extracted from red beans,the main factors such as extraction time,ultrasonic power,ethanol concentration,temperature and liquid-to-solid ratio which affected the extraction ratio of total flavones were researched by single factors experiment. Based on this,the optimal extracting condition of the flavones was studied by the orthogonal test. Studies showed that the optimum extraction conditions were as follows:extracting time was 30 min,power of radiation was 160 W,solid liquid ratio was 1∶40,extracting temperature was 60℃;ethanol concentration was 60%. Under the above conditions,the total amount of flavones was 15.07 mg/g. Recoveries of rutin were from 82.4%to 112.5%. RSDs were less than 1.11%. Effect of tannin acid on experimental result showed that phenols and acids in red beans had played no impact on extraction process of flavones. The extract of red beans was flavones compounds which were characterized by IR.