响应面法优化超声提取芝麻叶黄酮的研究  

Optimization of ultrasound-assisted extraction of flavonoids from sesame leaves using response surface method

作　　者：周国仪[1] 舒静[1] 黄泽元[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品与机械》2007年第3期77-80,118,共5页Food and Machinery

摘　　要：采用响应面分析方法优化芝麻叶中黄酮化合物的超声辅助提取条件。利用中心组合设计研究乙醇浓度、液固比、超声提取时间、超声功率4个自变量对响应值黄酮得率的影响。用SAS8.1进行结果分析。响应面的典型分析可知稳定点是最大值。决定系数为0.9007。分析回归系数可知:乙醇浓度对响应值的影响极其显著(p<0.001)。黄酮最佳提取工艺条件为:乙醇浓度56%,液固比:25∶1,超声提取时间36min,超声功率:330W,在此条件下黄酮得率为3.460%。The optimum conditions for the ultrasound-extraction of crude flavonoids frnm sesame leaves were determined using respnnse surface methody （RSM）, A central composite design was used to investigate the effects of four independent variables, namely ethanol concentration, the liquid to solid ratio,extraction time and ultrasonic power on the respunse, yield of flavonoids. Data were analyzed using SAS8.1 software. Canonical analysis of surface responses revealed that the stationary surface was a maximum. The coefficient of determntation was 0. 9007. Analysis of the regression coefficients showed thai ethanol concentration was the most important factor that exerted a highly significant influence （ p 〈 0. 001 ） on the dependent variables. The optimum extraction conditions were： ethanol concentration 56%, the liquid to solid ratio 25 ： 1 , extraction time 36 min, ultrasonic power 330 W. Under the optimum conditions, the extraction yield of flavonoids was 3. 460%.

关 键 词：芝麻叶 黄酮类化合物 响应面 提取工艺 超声波 

分 类 号：TQ461[化学工程—制药化工]