摘要
以果汁厂副产物苹果皮为原料,考察乙醇体积分数、微波温度、微波时间和料液比对苹果皮总黄酮得率的影响,在此单因素试验的基础上,运用Box-Behnken试验设计和响应面分析法进行回归分析,优化微波提取总黄酮的最佳工艺条件.结果表明:乙醇体积分数、微波温度、微波时间与总黄酮得率存在显著的相关性,回归模型拟合显著,可对苹果皮总黄酮得率进行预测和分析;微波辅助提取苹果皮中总黄酮的最佳工艺条件是:微波温度50℃,乙醇体积分数70%,微波时间3min,料液比1∶50(g∶mL).在此试验条件下,苹果皮中总黄酮得率为3.37%,与优化前相比总黄酮得率提高了7%.
Apple pericarp from juicing is used as raw material to study the effects of volume fraction of ethanol,microwave temperature,microwave time and solvent/material ratio on extraction of total flavone. Based on above single-factor experiment,Box-Behnken experiment was designed and regression analysis applying response surface method to optimize technical condition by microwave-assisted ethanol extraction of flavones from apple pericarp. The results indicated that concentration of ethanol, microwave temperature and microwave time all significantly correlated to the extraction rate of flavones, regression model fitting was significant,which could be used to predict and analyze the extraction rate of total flavonoid. The opti- mum technological conditions were microwave temperature 50 ℃, concentration of ethanol 70 %microwave time 3 minutes and solvent/material ratio 1：50 （g： miL）. Under the conditions, the average extraction rate of total flavonoid reaches 3.37%,increased by 7% compared with previous extraction technology.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2015年第6期148-155,共8页
Journal of Gansu Agricultural University
基金
河南省科技发展计划项目(122102110130)
河南牧业经济学院科技创新团队项目
关键词
苹果皮
黄酮
微波辅助
响应面法
apple pericarp
flavone
microwave-assisted
response surface method
