响应面法优化胡麻粕总黄酮提取工艺  

Ptimization of Extraction Process for Total Flavonoids from Flaxseed Cake by Response Surface Methodology

作　　者：苗常青[1] 闫苗[1] 王妮[1] 李海平[1] 

机构地区：[1]忻州师范学院化学系,山西忻州034000

出　　处：《长治学院学报》2014年第2期28-32,共5页Journal of Changzhi University

基　　金：忻州师范学院青年基金(QN201314)

摘　　要：通过单因素试验考察了乙醇浓度、液料比、超声温度和超声功率对胡麻粕总黄酮提取量的影响,利用Box-Behnken中心组合试验和响应面法进行优化。结果表明胡麻粕总黄酮的最佳提取工艺为:乙醇浓度58.00%、液料比27.50:1(mL/g)、超声温度57.00℃、超声功率240.00 W。在此条件下,胡麻粕总黄酮提取量实测值为29.02 mg/g,与预测值相符。Response surface methodology(RSM) was used to optimize the extraction technology of total flavonoids compound from flaxseed cake. Based on single factor experiment,the effects of ethanol concentration,ratio of liquid to solid,extraction temperature and extraction power on the yield of total flavonoids compound was investigated. A multivariable quadratic regression equation was established using Box-Benhken experimental design combined with response surface methodology. The result shown that ethanol concentration,ratio of liquid to solid and extraction temperature had significant effect on response value. The optimum conditions for extract total flavonoids compound are ethanol concentration of 58.00 %,ratio of liquid to solid of 27.50:1(mL/g),extraction temperature of 57.00 ℃ and extraction power of 240W. Under these conditions,the practical yield of total flavonoids reached to 29.02 mg/g,which was consistent with the predicated yield of total flavonoids. Compared with the traditional extraction,ultrasonic assisted extraction has a higher yield and short extraction time.

关 键 词：胡麻粕 总黄酮 响应面分析法 工艺条件 

分 类 号：TQ461[化学工程—制药化工]