摘要
为优化竹叶香豆素的提取工艺。在单因素试验基础上,进行四因素三水平的中心组合试验,用软件Design-Expert 8.0.1拟合响应值与影响因素的关系得到模型方程,分析模型方程得出提取香豆素最佳工艺:乙醇体积分数43.75%、提取温度80℃、提取时间50 min、液料比20︰1(mL·g^-1)。经验证,竹叶香豆素得率的试验值1.785 mg/g和预测值1.870 mg/g的相对误差为4.54%,说明模型可靠性高,运用响应面法优化竹叶香豆素的提取工艺条件的方法具有可行性。
In order to optimize the extraction process of bamboo leaf coumarin,on the basis of the single factor experiment,a four-factor and three-level central combination test was carried out,the relationship between the response value and the influencing factors was obtained by software Design-Expert 8.0.1 to obtain the model equation,and the model equation was analyzed to obtain the extracted bamboo leaves.The best process was ethanol content 43.75%,extraction temperature 80℃,extraction time 50 min,liquid to material ratio 20︰1(mL·g^-1).It was verified that the relative error of the experimental value of 1.785 mg/g and the predicted value of 1.870 mg/g of bamboo coumarin was 4.54%,indicating that the model had high reliability,and the extraction process of bamboo coumarin was optimized by response surface methodology.The method of condition was feasible.
作者
陈艳熙
贾春梅
CHEN Yanxi;JIA Chunmei(Yibin College,Yibin 644000)
出处
《食品工业》
CAS
北大核心
2020年第3期73-77,共5页
The Food Industry
基金
宜宾学院省级大学生创新创业项目(201710641078)。
关键词
竹叶
总香豆素
响应面法
溶剂提取
bamboo leaves
total coumarin
response surface method
solvent extraction
