响应面法优化黄芩茎叶总黄酮提取工艺  

Optimized extraction of total flavonoids from stems and leaves of Scutellaria by response surface methodology

作　　者：骆冉冉 刘文娣[1] 邓丽莉[1] 申琳[1] 程然[2] 生吉萍[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国人民大学农业与农村发展学院,北京100872

出　　处：《食品安全质量检测学报》2013年第6期1865-1872,共8页Journal of Food Safety and Quality

基　　金：国家留学基金委和中国农业大学横向技术项目(29012104);美国福特基金会项目(01301447)~~

摘　　要：目的优化热水浸提黄芩茎叶中总黄酮的提取工艺。方法选取浸提时间、水温、料液比为影响因素,在单因素试验结果的基础上确定各因素的分析水平,利用响应面中心组合法设计试验方案。结果以总黄酮提取量为响应值,建立了数学模型并得到黄芩茎叶中总黄酮提取工艺的优化组合为:浸提时间70 min、水温89℃、料液比1:55,并分析了双因素间的交互作用。结论本研究所提出的优化组合可以为黄芩茎叶总黄酮的提取工艺提供一定理论指导。Objective To optimize the extraction of total flavonoids from stems and leaves of Scutellaria by hot water immersion method. Methods The extracting time, temperature and ratio of water were chosen as influencing factors, and based on results of single factor experiments, the analytical levels of these 3 factors were established. Experimental scheme was designed by central composite of response surface methodology. Results Taking extraction ratio of flavonoids as response, a mathematics model was established. The opti-mum scheme of extraction technology for rein was obtained, including extraction temperature 89℃, extraction time 70 min, and material-water ratio 1:55 (mL/g). In addition, the interaction analysis between 2 factors was analyzed. Conclusion This research provided a certain theoretical instrument and application value for the extraction of flavonoids in Scutellaria baicalensis.

关 键 词：响应面法 黄芩 黄酮 工艺优化 

分 类 号：TQ914[化学工程]