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微切助互作技术提取龙牙百合鳞茎总黄酮工艺研究

Extraction of total flavonoids by press-shear assisted interaction technology from Longya lilium bulb

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【作者】 李化强吴菲菲龙艳珍赵良忠徐永平李淑英

【Author】 LI Hua-Qiang;WU Fei-Fei;LONG Yan-Zhen;ZHAO Liang-Zhong;XU Yong-Ping;LI Shu-Ying;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.;

【机构】 邵阳学院食品与化学工程学院湖南省果蔬清洁加工工程技术研究中心大连理工大学生命科学与生物技术学院大连赛姆生物工程技术有限公司博士后科研工作站

【摘要】 目的利用微切助互作技术优化龙牙百合鳞茎提取总黄酮的工艺方法。方法采用微晶纤维素为助剂,龙牙百合鳞茎为主要原料,总黄酮提取率为指标,通过单因素和正交试验优化龙牙百合鳞茎总黄酮的最优提取参数。结果总黄酮提取工艺条件为:微晶纤维素添加量1.5%(m:m),提取时间35min,提取温度50℃,乙醇体积分数60%(V:V)。该条件下总黄酮提取率为5.98%,是热回流法的2.26倍,且提取总时长由122 min缩短到62min,以60%乙醇作提取溶剂,大大减少了有机溶剂使用。结论微切助互作技术是提取龙牙百合鳞茎总黄酮的一种高效、低成本方法,具有很好的应用前景。

【Abstract】 Objective To optimize production process of total flavonoids extraction from Longya lilium bulb by press-shear assisted interaction(PAI) technology. Methods The optimum parameters of total flavonoids were investigated using microcrystalline cellulose as additive, Longya lilium bulb as materials, and total flavonoids yield as an index in single factor test and orthogonal test. Results The extraction conditions of total flavonoids were as follows: microcrystalline cellulose dosage was 1.5%(m:m), extraction time was 35min, extraction temperature was 50℃ and ethanol volume fraction was 60%(V:V). Under the optimal conditions, the total flavonoids of Longya lilium bulb was up to 5.98%, which was 2.26 times as that of hot reflux, the total time was shortened from 122min to 62min, and the use of organic solvents was greatly reduced. Conclusion PAI technology exerts an efficient and low-cost method for extraction of total flavonoids from Longya lilium bulb, which has a good application prospect.

【基金】 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)~~
  • 【文献出处】 食品安全质量检测学报 ,Journal of Food Safety & Quality , 编辑部邮箱 ,2017年08期
  • 【分类号】TQ28
  • 【被引频次】6
  • 【下载频次】147
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