摘要
为确定槐米中芦丁的最佳提取工艺条件,采用超声波辅助提取法,以槐米中芦丁的提取率为指标,以料液比、超声提取时间、超声提取次数为影响因素,在单因素试验基础上,选取三因素三水平采用BBD中心组合的原理进行试验设计,RSM法对其提取工艺条件进行优化,结果表明:最佳工艺优化条件为:料液比1∶16(g/m L)、超声提取时间20 min、超声提取次数2次,芦丁提取率为17.96%,RSD为1.15%,与Design-Expert.V 8.0分析预测最大提取率(18.09%)相差较小。由此可知,响应面分析法优化槐米中提取芦丁的工艺条件且实可行。
The study was aim to find the best technology conditions in extracting rutin from Sophora japonica,ultrasonic-assisted extraction technique was used as extraction method. In the research,the extraction rate ofrutin in the Sophora japonica was selected as the index, and the ratio of liquid, the time and the number of timesof ultrasonic extraction were used as influencing factor. On the basis of single factor experiments,three factors ,three levels,and the principle of BBD center combination were applied in the experiment. The extractionconditions were optimized by the method of RSM. The result was that rutin extraction rate was 17.96 % when thematerial liquid ratio was1 ： 16（g/mL）, the ultrasonic extraction time was 20 min and the times was twice. Thedisparity with the Design-Expert.V8.0Analysis prediction maximum extraction rate （18.09%）was minimal.Through experimental verification,the result showed that the response surface method of optimizing conditionsof extracting rutin in the Sophora japonica was feasible when RSD was 1.15 %.
出处
《食品研究与开发》
CAS
北大核心
2018年第2期97-102,共6页
Food Research and Development
关键词
槐米
响应面分析法
超声波提取
芦丁
Sophora japonica
response surface methodology
ultrasonic extraction
rutin
