微波辅助苦荞中蛋白和黄酮的同步提取工艺

该研究以微波优化苦荞中荞麦蛋白和黄酮类化合物的同步提取工艺为目的。根据粉碎粒度、液料比、pH、微波功率、微波时间5个单因素试验,对粉碎粒度、液料比、微波时间进行三因素三水平的响应面分析,进而优化微波同步提取工艺。研究结果表明苦荞中荞麦蛋白和黄酮类化合物的最佳同步提取工艺条件为:粉碎粒度80目,pH 9,液料比32∶1(mL/g),微波时间63s,微波功率360 W。在此工艺条件下苦荞蛋白得率验证值为8.29%,苦荞黄酮类化合物得率验证值为1.38%。

Microwave-assisted Simultaneous Extraction of Protein and Flavonoids from Tartary Buckwheat

In order to optimize the simultaneous extraction process of buckwheat protein and flavonoids in tartary buckwheat by microwave.According to the five single-factor experiments for grinding particle size,liquid-solid ratio,pH,microwave power and microwave time,the response surface analysis of grinding particle size,liquid-solid ratio and microwave time is carried out to optimize the microwave synchronous extraction process.The results show that the best simultaneous extraction process conditions for buckwheat protein and flavonoids in tartary buckwheat are grinding particle size of 80 mesh,pH of 9,liquid-solid ratio of32∶1(mL/g),microwave time of 63 s,microwave power of 360 W.Under these conditions,the yield of tartary buckwheat protein is 8.29%,and the yield of tartary buckwheat flavonoids is 1.38%.