Extraction and Purification of Flavonoids from Buckwheat Bran and Preparation of Chitosan Composite Membrane
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Abstract:
In order to improve the utilization of buckwheat and prolong the shelf life of fresh cut fruits and vegetables, the industrial waste residue of buckwheat bran was used as raw materials to extract flavonoids by ultrasonic-assisted alcohol dissolution method. The extraction process was as follows: ethanol 70% (volume fraction), the extraction temperature 50℃, the ratio of material to liquid 1: 40 (m/V) The ultrasonic frequency was 2500 Hz and the extraction time was 40 min. The yield of flavonoids in buckwheat bran was 29.3 mg/g. The bacteriostatic effect of buckwheat bran flavonoids on the two kinds spoilages of fresh fruits and vegetables was studied, the results showed that the minimum inhibitory concentration (MIC) of buckwheat bran flavonoids on Escherichia coli and Pseudomonas fluorescens were 0.595 and 1.19 mg/mL, respectively. The minimal bactericidal concentration (MBC) of Escherichia coli and Pseudomonas fluorescens were 1.19 and 2.38 mg/mL, respectively. The extracted flavonoids were mixed with chitosan and Freeze-dried to prepare composite membrane. The reparation process was as follows: flavonoid-chitosan ratio 27%, and glycerol-chitosan ratio 1: 3. The composite film had a good antibacterial effect and was safe, simple operation, and low-cost.
