摘要
采用甲醇-超声辅助提取法提取魔芋中黄酮类化合物,结合Box-Benhnken中心组合原理,设计试验,确定各因素影响的先后次序为:甲醇浓度>超声温度>料液比>超声时间;运用Design-Expert 8.0软件进行多元回归分析,确定魔芋中黄酮类化合物的最佳提取工艺条件为:超声时间35 min,超声温度40℃,甲醇浓度88%,料液比1∶32(g/mL),提取量为1.73 mg/g。最佳工艺条件下测定红魔芋粉和皮中黄酮类化合物的含量分别为1.73、2.40 mg/g,金珠2号粉和皮中黄酮类化合物的含量分别为1.60、2.21 mg/g。采用气相色谱-质谱联用分析金珠2号(粉和皮)和红魔芋(粉和皮)挥发油成分,共得到28种挥发油成分,魔芋粉和魔芋皮的共有成分11种,相对含量高达85%以上。
The flavonoids in konjac were extracted by methanol-ultrasound-assisted extraction.Combined with Box-Benhnken,the experiments were designed to determine the influenced order of various factors,methanol concentration>ultrasonic temperature>solid-liquid ratio>ultrasonic time.The mathematical model was established to determine the optimal extraction conditions of flavonoids by multiple regression analysis using Design-Expert8.0software.Theoptimumextractionconditionswereultrasonictime35min,ultrasonictemperature 40℃,methanol concentration 88%,solid-liquid ratio 1:32(g/mL).Under such condition,the extracted yield of flavonoids was 1.73 mg/g.It was concluded that the contents of flavonoids in red konjac flour and skin were 1.73 mg/g and 2.40 mg/g,and in Jinzhu No.2 flowr and skin were 1.60 mg/g and 2.21 mg/g under optimal process conditions,respectively.Gas chromatography-mass spectrometry(GC-MS)was used to identify the chemical components of the volatile oil among Jinzhu NO.2 and red konjac.Twenty-eight compositions of volatile oil were identified after being separated by ether.The relative contents of eleven common components were more than 85%.
作者
田梦南
周秀秀
周欣
王志花
靳素荣
TIAN Meng-nan;ZHOU Xiu-xiu;ZHOU Xin;WANG Zhi-hua;JIN Su-rong(School of Chemistry Chemical Engineering and Life Sciences,Wuhan University of Technology,Wuhan 430070,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第1期124-131,共8页
Food Research and Development
基金
中央高校基本科研业务费专项(444-20111014
2018IB024)
关键词
魔芋
超声辅助提取
黄酮
气相色谱-质谱法
挥发油
konjac
ultrasonic-assisted extraction
flavone
gas chromatography-mass spectrometry
volatile oil
