摘要
以脱脂草果干粉为原材料,通过响应面试验对草果黄酮的醇提工艺进行优化。固定振荡频率为135r/min,采用单因素试验分别考察了乙醇浓度、提取时间、液料比、提取温度对草果黄酮提取量的影响,以黄酮提取量为响应值,应用Box-Benhnken试验设计建立数学模型,进行响应面分析,探讨草果黄酮醇提的最佳工艺条件。结果表明:在振荡频率为135r/min的情况下,草果总黄酮最佳醇提工艺为乙醇浓度70%、提取时间4h、液料比20∶1(mL/g)、提取温度61℃,黄酮提取量预测值为1.217mg QE/g DW,验证值为1.229mg QE/g DW,与理论值的相对误差为0.01%,表明该优化方法合理可行。
Response surface methodology（RSM）is applied to optimize the conditions for the ethanol extraction of flavonoids fromAmomum tsaoko defatted power.One-factor-at-a-time method is used to explore the effects of ethanol concentration,extraction time,solvent-solid ratio and extraction temperature on the extraction efficiency.Based on this,the process conditions are optimized using Box-Benhnken experimental design coupled with response surface analysis.According to the central composite design principle and experimental data obtained are subjected to quadratic regression analysis to create a mathematical model describing the flavnonoid extraction from Amomumtsaoko.The results shows that at the oscillating frequency of 135 r/min,the best extraction conditions are found as follows：ethanol concentration is70%,solvent-solid ratio of 20∶1（mL/g）,extraction time of 4 h,extraction temperature of 61 ℃.Under these conditions,the predicted and actual yields of flavonoids are 1.217,1.229 mg QE/g DW with a relative error of 0.01%.Therefore,the optimized extraction procedure is reliable.
作者
王婉愉
李姣
张晓峰
王霄凯
时宝庆
WANG Wan-yu;LI jiao;ZHANG Xiao-feng;WANG Xiao-kai;SHI Bao-qing(Department of Nutrition and Food Hygiene,College of Public Health,Zhengzhou University,Zhengzhou 450001,China)
出处
《中国调味品》
CAS
北大核心
2018年第10期164-169,共6页
China Condiment
基金
河南省科技攻关计划项目(152102310260)
关键词
草果
黄酮
响应面
乙醇提取
工艺优化
Amomum tsaoko
flavonoid
response surface methodology
ethanol extraction
process optimization
