响应曲面法优化苦荞麸皮总黄酮的提取工艺  

Study on extraction technology of total flavonoids in tartary buckwheat bran using response surface methodology

作　　者：王军[1] 王敏[1] 宋旭辉 于智峰[1] 郑慧[1] 李小艳[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]扶风县上宋中学,陕西扶风722205

出　　处：《西北农林科技大学学报（自然科学版）》2006年第12期189-194,共6页Journal of Northwest A&F University(Natural Science Edition)

基　　金：科技部攻关计划重大项目(2003BA901A19);西安市2003年农业科技攻关计划项目(NG200317);西北农林科技大学人才基金项目;2005年西北农林科技大学科研基金项目

摘　　要：测定了苦荞麸皮总黄酮的含量,并采用响应曲面法中的Box-B ehnken模式,对苦荞麸皮总黄酮微波辅助提取工艺进行了优化。结果表明,苦荞麸皮总黄酮含量为60.1 g/kg;其提取的最佳工艺条件为微波加热时间120 s,乙醇体积分数86%,料液比1∶50,在此条件下总黄酮得率达58.1 g/kg,提取率达96.67%。In this paper,the content of total flavonoids in tartary buckwheat bran was determined,the extraction technology of total flavonoids in the bran by microwave was studied,and all experiments were designed and optimized with Box-Behnken concept of response surface methodology （RSM）. The results showed that the content of total flavonoids was 60.1 g/kg ;The regression equation （model） for the extraction technology was established,and also verified with the cheek experiments. The optimum conditions of the extraction technology were obtained as follows, treatment time 120 s, the concentration of ethanol 86% ,the ratio of material to solvent 1 ： 50. Using the technological conditions,the extraction yield of total flavonoids was 58.1 g/kg,and the extraction rate was 96.67%.

关 键 词：苦荞麸皮 总黄酮 微波 响应曲面法 提取工艺 

分 类 号：S517.099[农业科学—作物学]