摘要
目的:采用实验设计确定影响黑莓叶中总黄酮提取的显著因素,优化提取工艺条件。方法:在单因素试验基础上,采用析因设计筛选提取条件关键因子;通过中心组合设计和响应面分析,建立自变量的数学模型,确定关键因子的水平。结果:超声波功率、时间和液料比对实验响应值有显著影响,优化的提取工艺条件是:微波功率757.8W、作用时间5.8min、液料比118.1。在此条件下提取的黑莓叶中总黄酮含量为21.96mg/g。结论:所建回归模型能很好地预测黑莓叶中总黄酮的提取工艺。
Purpose：In this paper,designs of experiments were used to screen the significant factors that effect the extraction of total flavonoids in blackberry leaves,and optimize extraction conditions.Methods：Based on the results of single factor experiment,factorial design was used to screen the significant factors.Mathematical model of independent variable was established and the levels of these significant factors were determined by central composite design and response surface methodology.Results：Ultrasonic power,extraction time and solvent-to-material ratio had significant influences on the responses.The optimized extraction conditions were：ultrasonic power 757.8 W,extraction time 5.8 min and solvent-to-material ratio 118.1.Under the optimized conditions,the total flavonoid yield in blackberry leaves reached to 21.96 mg/g.Conclusion：Regression model established in the study can predict the extraction of total flavonoids in blackberry leaves commendably.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第7期89-94,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
江苏省科技支撑项目(BE2009362)
关键词
黑莓叶
黄酮
微波提取
关键因子
响应曲面法
blackberry leaves
flavonoid
microwave extraction
significant factor
response surface methodology
