摘要
以白茅根为原料,利用超声波辅助提取,响应面法优化白茅根总黄酮的提取工艺参数。在单因素试验基础上,选取乙醇体积分数、液料比、超声功率、提取时间为影响因素,用响应面分析法优化白茅根总黄酮的提取工艺条件。结果表明,在乙醇体积分数50%,液料比25∶1(m L/g),超声功率530 W,提取时间30 min的最佳提取工艺条件下,提取到2.18 mg/g的白茅根总黄酮,与理论预测值2.21 mg/g相近。说明采用响应面法优化白茅根总黄酮提取工艺具有可行性。
With Rhizoma imperatae as raw material,the ultrasonic-assisted extraction process parameters oftotal flavonoids from Rhizoma imperatae were optimized by response surface method. Based on single factorexperiments,ethanol concentration,liquid-solid ratio,ultrasonic power and extraction time were selected asinfluence factors,and response surface methodology was used to optimize conditions of extraction process oftotal flavonoids from Rhizoma imperatae. The results showed that under the optimum extraction conditions ofethanol concentration 50%, liquid -solid ratio 25 ： 1（mL/g）, ultrasonic power 530Wand extraction time 30 min,the yield of Rhizoma imperatae total flavonoids was 2.18 mg/g, which approached to theoretical value 2.21 mg/g.This suggests that the response surface method is feasible to optimize extraction process of Rhizoma imperataetotal flavonoids.
出处
《食品研究与开发》
CAS
北大核心
2018年第2期77-81,共5页
Food Research and Development
关键词
白茅根
总黄酮
超声波辅助提取
响应面法
Rhizoma imperatae total flavonoids ultrasonic-assisted extraction response surface method
