摘要
对火麻仁黄酮的提取工艺进行研究。通过单因素试验分别考察提取溶剂、乙醇体积分数、浸提时间、浸提温度、液料比和粉碎度对火麻仁黄酮提取量的影响,确定各因素的适宜水平。在此基础上,利用Design-Expert软件中心组合设计法设计响应面试验,并通过方差分析回归建立数学模型,得到火麻仁黄酮的最佳提取工艺条件为乙醇体积分数70%、提取温度75℃、提取时间2.5h、液料比35:1(mL/g),在此条件下,黄酮提取量为17.80mg/g。
To optimize the process for flavnonoids extraction from Fructus Cannabis,a series of single-factor experiments were made to investigate the effects of extraction solvent type,ethanol concentration,extraction duration and temperature,liquid-to-solid ratio ratio and the degree of pulverization of the raw material on flavnonoids yield,and based on this,a 19-run response surface design involving 5 of thea bove 6f actorsa t 3 levels wasg enerated by theD esign-Expert software according tot he centralc omposite design principle and experimental data obtained were subjected to quadratic regression analysis to create a mathematical model describing flavnonoids extraction.The optimal extraction conditions were found to be：ethanol concentration of 70%and liquid-to-solid ratio of 35：1 for an extraction duration of 2.5 h at 75℃.Under these conditions,the yield of flavonoids was 17.80 mg/g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第2期127-131,共5页
Food Science
关键词
火麻仁
黄酮
响应面分析
工艺优化
Fructus Cannabis
flavonoid
response surface methodology
technical optimization
