荷叶黄酮的提取工艺及其数学模型研究  

Study on Extraction Technology of Flavonoids from Lotus Leaves and Its Mathematical Model

作　　者：吕静[1] 陈红惠[2] 彭光华[1] 张声华[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]文山师范高等专科学校,云南文山663000

出　　处：《食品科学》2008年第12期190-193,共4页Food Science

摘　　要：以荷叶黄酮提取率为指标,采用三元二次回归正交旋转组合试验法优选荷叶黄酮的提取工艺。经过仿真寻优,得出提取荷叶黄酮三个因素的最佳范围为:浸提温度71～74℃、浸提时间1.6～1.9h、料液比1:39～1:44(W/V)。并研究了各因素的交互作用效应,为荷叶黄酮的提取提供了技术依据。The quadratic regression rotational combination design with three factors was used to optimize the extraction process of flavonoids from lotus leaves with extraction rate as the evaluation index. Through the combination optimization of different factors with computer, the optimal ranges of three factors affecting flavonoids extraction from lotus leaves are confirmed as follows： temperature 71 ℃ to 74 ℃, time 1.6 to 1.9 h, and ratio of material to fiquid 1：39 to 1：44. The interactive effects different factors were also studied. The results would provide technical basis for flavonoids extraction from lotus leaves.

关 键 词：荷叶 黄酮 提取工艺 数学模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]