赖谱富，李怡彬，翁敏劼，汤葆莎，吴俐，陈君琛

摘要：利用响应面法对海鲜菇副产物黄酮类化合物的提取工艺进行优化。在单因素试验基础上，选择料液比、提取温度、提取时间、乙醇浓度为自变量，黄酮类化合物得率为响应值，利用响应面分析法研究各自变量交互作用及其对黄酮类化合物得率的影响，模拟得到二次多项式回归方程的预测模型。结果表明：海鲜菇副产物黄酮类化合物最佳提取工艺条件为料液比1∶28、提取温度50℃、提取时间14 h、乙醇浓度58%、振荡速率120 r·min-1，在此工艺条件下黄酮类化合物得率为341 mg·g-1。

关键词：海鲜菇;副产物;黄酮类化合物;提取;响应面法

中图分类号：TS 2555 文献标志码：A 文章编号：0253-2301（2021）02-0001-06

DOI： 1013651/jcnkifjnykj202102001

Optimization of Extraction Process for Flavonoids from the Byproducts of

Hypsizygus Marmoreus by Response Surface Methodology

LAI Pufu， LI Yibin， WENG Minjie， TANG Baosha， WU Li， CHEN Junchen

（Research Institute of AgriEngineering Technology， Fujian Academy of Agricultural Sciences/Agricultural

Product Processing Research Centre， Fujian Academy of Agricultural Sciences/National R & D Center For

Edible Fungi Processing Technology， Fuzhou， Fujian 350003， China）

Abstract： The response surface methodology was used to optimize the extraction process of flavonoids from the byproducts of Hypsizygus marmoreus. On the basis of the single factor experiment， the solidliquid ratio， extraction temperature， extraction time and ethanol concentration were selected as the independent variables， and the yield of flavonoids was selected as the response value. Then， the interaction of each independent variable and its effect on the yield of flavonoids were studied by using the response surface method， and the prediction model of quadratic polynomial regression equation was obtained by simulation. The results showed that the optimal extraction conditions of the flavonoids from the byproducts of Hypsizygus marmoreus were as follows： the solidliquid ratio of 1∶28， extraction temperature of 50℃， extraction time of 14 h， ethanol concentration of 58%， and oscillation rate of 120 r·min-1. Under these conditions， the yield of the flavonoids was 341 mg·g-1.

Key words： Hypsizygus marmoreus; Byproduct; Flavonoids; Extraction; Response surface methodology

海鮮菇Hypsizygus marmoreus又名蟹味菇、真姬菇，富含蛋白质、黄酮、多糖、酚类以及微量元素等成分，具有抗氧化、消炎、抗肿瘤、降血脂、调节免疫等功效＼[1-3＼]，其在采收加工过程会产生5%～10%的副产物，当前大部分当作垃圾直接丢弃，既浪费资源又对人居环境造成污染＼[4＼]。目前关于海鲜菇副产物的营养品质，相关学者也进行了一些研究，林忠宁等＼[4＼]研究发现，真姬菇菇脚和菌糠蛋白质中总氨基酸含量为7150%和6592%，氨基酸种类齐全，具有较高的蛋白质营养价值;于洪超等＼[5＼]研究发现，真姬菇菌脚的多糖、总酚、黄酮、灰分及粗纤维等含量是子实体的142、102、121、115、169倍，开发利用价值较好;王丽等＼[6＼]研究发现，海鲜菇的盖、柄、根、幼菇及残菇中必需氨基酸模式与人体要求较接近，与其他食物营养搭配可提高营养价值;陶明煊等＼[7＼]研究发现，真姬菇菌柄中多糖、蛋白质含量均高于菌盖，其多糖清除超氧自由基和羟自由基能力较强。……