摘要
本文对超声波辅助提取青海树莓中总黄酮的工艺进行了研究。在单因素试验的基础上选择提取次数、乙醇浓度、料液比、超声温度4个因素为自变量，以树莓中总黄酮的提取率为响应值，进行Box-Behnken中心组合试验设计，采用响应面法（RsM）评估了这些因素对总黄酮提取率的影响。结果表明，超声辅助提取树莓中总黄酮的最佳工艺条件为：超声提取2次，乙醇浓度76％，超声温度44℃，在此条件下预测总黄酮的得率为12．39mg／g。
Response surface methodology（RSM） was applied to optimize ultrasonic-assisted extraction process of total flavonoids frpm Rubus corchorifolius L. f. Based on single experiments ,extraction times ,the concentration of ethanol and ultrasonic temperature were selected for Box-Behnken central composite design. RSM was employed to study the effect of these factors on the yield of total flavonoids. The results indicated that the optimal process conditions were to extract 2 times,76% of aqueous ethanol, with 44 ℃ of ultrasonic temperature. Under these optimized conditions, the extraction yield of total flavonoids was up to 12.39 mg/g.
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2014年第A01期128-132,共5页
Natural Product Research and Development
关键词
树莓
总黄酮
超声提取
响应面法
Rubus corchorifolius L. f
total flavonoids
ultrasonic-assisted extraction
response surface methodology
