摘要
为提高葛根总黄酮的得率,采用响应面试验设计优化超声辅助提取葛根总黄酮的工艺条件。在单因素试验基础上确定以超声时间、料液比及超声温度为3个主要因素,以总黄酮得率为响应值,根据Box-Behnken原理采用三因素三水平响应面试验设计进行优化。结果表明超声辅助法提取葛根总黄酮的最佳工艺条件为:以蒸馏水作为超声提取溶剂,超声时间43min、料液比1:10(g/mL)、超声温度68℃,总黄酮得率为5.28%,与预测得率5.36%相比,相对误差仅为1.4 9%。说明该模型可靠,与实际情况拟合较好。
Response surface methodology was employed to optinfize the ultrasound-assisted extraction of flavonoids from Radix Puerariae. The effects of extraction time, solid-to-liquid ratio, and temperature on the extraction yield of flavonoids were studied by one-factor-at-a-time method. A regression model for the yield of flavonoids was established using a Box-Behnken design involving the above three factors at three levels. The results showed that the optimal extraction conditions were as follows： distilled water as extraction solvent, extraction time of 43 min, solid-to-liquid ratio of 1：10 （g/mL）, and temperature of 68 ~C. Under these conditions, the observed yield of flavonoids was 5.28% in comparison with the predicted yield of 5.36%, and the relative error was only 1.49%, suggesting that the optimal extraction conditions .are reliable.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期41-44,共4页
Food Science
关键词
葛根
总黄酮
超声辅助提取
响应面设计
Radix Puerariae
flavonoids
ultrasound-assisted extraction
response surface methodology （RSM）
