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通过对影响黑豆皮中黄酮类物质提取率的乙醇浓度、提取温度、提取时间、料液比、提取次数等因素进行了单因素试验、PB试验和响应面分析,将提取工艺进行了优化。结果表明:对黄酮提取具有显著影响的因子为乙醇浓度(P=0.0207)、提取温度(P=0.0285)和料液比(P=0.0170)。最佳工艺为乙醇浓度70%、提取温度76.29℃、料液比为1∶64.32;建立了有很好预测作用的醇提黄酮二次多项数学模型;发现黄酮粗提物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌均有不同程度的抑制作用,最低抑菌浓度分别为40.0、2.5和5.0 mg.mL-1。
The extraction process was optimized by single factor test, PB test and response surface analysis on the factors of ethanol concentration, extraction temperature, extraction time, solid-liquid ratio, extraction times and other factors affecting the extraction rate of flavonoids in black soybean hull. The results showed that ethanol (P = 0.0207), extraction temperature (P = 0.0285) and the ratio of material to liquid (P = 0.0170) were significantly affected by the extraction of flavonoids. The optimum conditions were ethanol concentration 70%, extraction temperature 76.29 ℃ and solid-liquid ratio 1:64.32. A quadratic polynomial mathematical model of flavonoids with good predictive value was established. Staphylococcus aureus, Bacillus subtilis all have different degrees of inhibition, the minimum inhibitory concentrations were 40.0,2.5 and 5.0 mg.mL-1.