CAJ | 학술논문

选取红腰豆为原料，采用微波辅助提取技术，观察乙醇体积分数、液固比、微波功率和微波时间对红腰豆中总黄酮提取效果的影响，并运用Box-Behnken中心组合试验设计建立数学模型，进行响应面分析确定微波辅助提取红腰豆中总黄酮的最佳提取工艺.结果表明：最优参数为乙醇体积分数71%，液固比40：1(mL/g)，微波功率560W，微波时间8min，该条件下，总黄酮提取率达1.417%，与模型预测值1.442%基本相符.抑菌试验结果显示，红腰豆黄酮对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌有较好的抑制作用.
선취홍요두위원료，채용미파보조제취기술，관찰을순체적분수、액고비、미파공솔화미파시간대홍요두중총황동제취효과적영향，병운용Box-Behnken중심조합시험설계건립수학모형，진행향응면분석학정미파보조제취홍요두중총황동적최가제취공예.결과표명：최우삼수위을순체적분수71%，액고비40：1(mL/g)，미파공솔560W，미파시간8min，해조건하，총황동제취솔체1.417%，여모형예측치1.442%기본상부.억균시험결과현시，홍요두황동대대장간균、고초아포간균화금황색포도구균유교호적억제작용.
With red kindey bean as materials, microwave-assisted extraction technology was used to study the influence of ethanol concentration, liquid-solid ratio, microwave output power and microwave irradiation time to extraction yield of flavonoids .The corresponding mathematical models were established by Box-Behnken design, and response surface method was applied to confirm the optimum extraction conditions. The results showed that ethanol concentration 71%,liquid-solid ratio 40:1(mL/g),ultrasonic powermicrowave output power 560W and microwave irradiation time 8min,Under these conditions, the extraction yield of flavonoids was 1.417% , consistent with its predicted value 1.442%. Flavonoids revealed excellent inhibitory effect on Escherichia coli, Bacillus subtilis and Staphylococcus aureus.