响应曲面法优化竹叶总黄酮的提取工艺研究  

Optimization of Total Flavonoids Extraction from Bamboo Leaves by Response Surface Methodology

作　　者：吴华勇[1] 黄赣辉[1] 顾振宇 董婧[1] 余飞[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047 [2]浙江工商大学食品生物与环境工程学院,浙江杭州310035

出　　处：《食品科学》2008年第11期196-200,共5页Food Science

摘　　要：研究了响应曲面法醇法提取竹叶总黄酮的工艺。在单因素试验的基础上,采用响应曲面法研究提取温度、乙醇浓度和料液比对竹叶总黄酮提取得率的影响。结果表明,醇法提取竹叶总黄酮的最佳工艺为提取温度83.02℃、乙醇浓度85.78%和料液比1:24.23时,此时竹叶总黄酮的得率达2.08%。The extraction process of total flavonoids from bamboo leaves by the ethanol was studied. Based on single factor test, response surface methodology （RSM） was used to study effects of extraction time, ethanol concentration and solid-liquid ratio on extraction rate of total flavonoids. The results showed that the optimal extraction conditions of total flavonoids from bamboo leaves are extraction temperature 83.02 ℃, ethanol concentration 85.78% and solid-liquid ratio 124.23. In this case, the extraction rate of total flavonoids from bamboo leaf reaches 2.08 %.

关 键 词：竹叶 总黄酮 提取 响应曲面 

分 类 号：TS207.3[轻工技术与工程—食品科学]