竹笋壳总黄酮提取工艺的响应面设计优化  

Optimization of extracting conditions of flavonoids from bamboo shoot shell with response surface analysis

作　　者：苏雅静[1] 孙爱东[1] 高雪娟[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品工业科技》2010年第1期233-236,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑项目(2006BAD19B08;2008BADA9B04)

摘　　要：对竹笋壳总黄酮的提取工艺条件进行了优化,在单因素实验的基础上,采用Box-Behnken实验设计方法,研究乙醇浓度、料液比、提取时间和提取温度对竹笋壳总黄酮提取率的影响;利用DesignExpert7.0软件得到回归方程的预测模型并进行响应面分析,确定超声波辅助提取黄酮最佳条件为:乙醇浓度60%,料液比1∶25,提取时间30min,提取温度60℃。在该工艺条件下,竹笋壳总黄酮得率达0.80%。The purpose of this paper was to examine the flavonoids extracts from bamboo shoot shell.Based on the single factor analysis,a 4-factor,3-level Box-Behnken experimental design was taken to evaluate the effects of the four factors ,including ethanol concentration, ratio of material to liquid, extraction time, extraction temperature. Meanwhile the interactions of each factor on the extraction yield were also investigated with response surface analysis by Design Expert soft. The results showed that the optimal extracting conditions were： ethanol concentration was 60%, ratio of material to liquid was 1：25, extraction time was 30min, extraction temperature was 60℃,and under these conditions the extraction yield was 0.80%.

关 键 词：竹笋壳 总黄酮 提取 响应面分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]