采用超声波辅助工艺提取豌豆总黄酮,响应曲面法对提取工艺进行优化.通过对乙醇含量、pH值、提取时间、超声波功率、液料比、温度6个工艺条件对豌豆总黄酮提取率影响的考察,选取了影响较大的温度、液料比、乙醇含量3个工艺条件进行响应面分析.使用响应面分析软件分析,得到的超声波辅助提取豌豆总黄酮的最佳工艺条件:温度61℃、液料比21:1(mL/g)、乙醇含量65 %、超声波功率500 W、pH=8、超声时间30 min.在此条件下得到的最佳提取率为黄酮1.101 mg/g.初步研究表明豌豆黄酮提取液具有一定抗氧化作用.%The ultrasonic extracting technology of flavonoids from peas was optimized by response surface analysis.The process conditions of volume percentage of ethanol,pH value,extraction time,ultrasonic power, the ratio of fluid-solid and extraction temperature were studied in the single factor experiment. The process conditions of extraction temperature,the ratio of fluid-solid and volume percentage of ethanol were discussed in the response surface analysis. The result showed that the optimum process conditions were:61 ℃ of the extraction temperature,21:1(mL/g)of the ratio of fluid-solid,65 % of the volume percentage of ethanol.Under the optimum condition,the ultrasonic extraction yield of flavonoids was 1.101 mg/g. Beans isoflavone showed antioxidant activity in vitro.
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