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投稿时间：2019-03-23
投稿时间：2019-03-23
中文摘要: 以离子液体为提取剂，采用超声波辅助离子液体提取黑豆异黄酮，考察1-丁基-3-甲基咪唑氯盐的浓度、料液比、超声时间以及提取温度对黑豆异黄酮提取率的影响。采用响应面法对提取工艺进行优化，同时对异黄酮的抗菌活性进行研究。结果表明，黑豆异黄酮的最佳提取条件为：离子液体浓度0.65 mol/L，提取时间49 min，料液比1 ∶21（g/mL），提取温度60 ℃。此条件下异黄酮的提取率为0.688%，预测值和实际测定值接近，为黑豆中天然异黄酮的开发利用提供科学数据。
Abstract:Extraction of black bean isoflavones with ionic liquid as extractant and ultrasonic assisted ionic liquid.The influence of solvent concentration 1-Butyl-3-methylimidazolium chloride concentration，liquidsolid ratio，ultrasonic temperature，ultrasonic time on yield were investigated.The extraction parameters were optimized by the response surface methodology.At the same time，the antibacterial effect of isoflavones from black soybean was researched in vitro.The optimum conditions were showed as follows：1-Butyl-3-methylimidazolium chloride concentration was 0.65 mol/L，iquid-solid ratio was 1 ∶21（g/mL），ultrasonic time was 49 min，extraction temperature was 60 ℃.Under the above conditions，the isoflavones yield of the black soybean was 0.688 %，the predicted value was close to the actual measured value.This study could provide scientific data for the application of black soybean as a natural isoflavones source.
keywords: black soybean isoflavones ionic liquid ultrasonic-assisted method response surface methodology antibacterial effect
文章编号：202004006 中图分类号： 文献标志码：
基金项目:黑龙江省基本科研业务费项目（KYYWF10236180105）
| Author Name | Affiliation |
| SU Shi，LI Li，WANG Shuang-xia，WANG Bin | Food and Pharmaceutical Engineering Department，Suihua University，Suihua 152061，Heilongjiang，China |
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