摘要
目的:利用响应面分析法优化大蒜中黄酮提取工艺条件。方法:以黄酮得率为指标,应用Design-Expert对影响黄酮提取效果的提取时间、料液比、乙醇体积分数、提取温度4个因素进行中心组合设计试验,并建立数学模型,研究这些因素对黄酮提取率的影响。结果:各因素对黄酮提取率的影响大小依次为提取温度>乙醇体积分数>提取时间>料液比,最佳的提取工艺条件为提取时间3.98h,料液比1∶40.19,乙醇体积分数68.63%,提取温度96.66℃,该条件下大蒜总黄酮的提取率为1.134mg/g。紫外分光光度法测得实际提取率为1.122mg/g,荧光法测得实际提取率为1.127mg/g。结论:响应面分析法优选黄酮提取工艺条件是合理、可行的。
Objective： Response Surface Methodology （RSM） is used to optimize the extraction technology of flavonoids from garlic. Methods： To optimize extraction yield of total flavonoids, extraction time, solid-liquid ratio, ethanol concentration and extraction temperature are selected as four influencing factors during extraction. The experiment mathematical model is arranged according to Design-Expert central composite experiment design. These factors are studied on influences of flavonoids extraction yield. Results： The influencing factors in the descending order are as follows： extraction temperature, ethanol concentration, extraction time and solid-liquid ratio. The optimum extraction conditions are as follows： extraction time of 3.98 h, solid-liquid ratio of 1 ： 40. 19, ethanol concentration of 68.63%, extraction temperature of 96.66 ℃. The extraction rate of flavonoids is 1. 134 mg/g, under the optimum conditions, the actual extraction rate determined by Ultraviolet Spectrophotometry is 1. 122 mg/g, and the actual extraction rate determined by Fluorescene Method is 1. 127 mg/g. Conclusion： The extraction technology of flavonoids optimized by Response Surface Analysis is stable, reasonable and feasible.
出处
《中国调味品》
CAS
北大核心
2013年第3期44-49,共6页
China Condiment
基金
江苏省高校自然科学基础研究项目(09KJD550206)
关键词
大蒜
黄酮
响应面分析法
紫外分光光度法
荧光法
garlic
flavonoids
Response Surface Methodology （RSM）
Ultraviolet Spectrophotometry
FluoresceneMethod
