苦荞麦麸皮总黄酮提取工艺及其数学模型研究

Optimum technology for extracting flavonoids from tartary buckwheat bran and its mathematical model

摘要: 为充分利用荞麦资源，该文测定了苦荞麦麸皮总黄酮的含量，对苦荞麦麸皮总黄酮的提取工艺及其数学模型进行了研究。试验结果表明：苦荞麦麸皮总黄酮的含量为6.01%；乙醇提取法的最佳工艺条件为乙醇浓度80%，提取温度80℃，料液比1∶50，提取时间2.5 h，该工艺条件下总黄酮提取率达94.01%；建立了以总黄酮提取率为目标值，以各提取工艺参数为因子的二次多项式模型，经验证计算值与试验值拟合良好。

Abstract: In order to utilize efficiently buckwheat resource,the content of total flavonoids in tartary buckwheat bran was determined, and the extraction technology of total flavonoids from the bran and its mathematical model were analyzed. Results show that the content of total flavonoids is 6.01%. The optimum conditions are obtained as follows: the ethanol concentration is 80%,the temperature of extraction is 80℃, the ratio of material to solvent is 1∶50 and the time of extraction is 2.5 hours.With the technological conditions, the extraction rate is 94.01%. A mathematical model was established, according to the analysis of variance and the validation experiment. This model can be used to predict the experiment results.