基于正交旋转组合设计的藤茶总黄酮提取工艺优化研究  

Optimization of extraction craft of total flavonoids from Ampelsis grossedentata based on orthogonal rotation combination design

作　　者：向东山[1] 

机构地区：[1]湖北民族学院生物资源保护与利用湖北省重点实验室,湖北恩施445000

出　　处：《中国酿造》2010年第2期116-119,共4页China Brewing

基　　金：湖北省教育厅科研项目(Q20092902);恩施州科技局科研项目(2008A2305);湖北省科技厅创新群体项目(2009CDA155);武汉市科技攻关项目(200920322147)

摘　　要：采用四因子二次正交旋转组合设计,利用超声提取法研究了提取温度、提取时间、提取次数及料液比4个因素对藤茶总黄酮得率的影响,并用DPS9.50分析软件建立4个因素对黄酮得率的数学模型。结果表明,所得回归方程达到极显著水平,无失拟因素存在。各因子对黄酮得率的影响由大到小的顺序依次为:提取次数>提取温度>料液比>提取时间。最优化的提取工艺条件为:提取温度90℃,提取时间30min,提取次数3次,料液比为1∶25。In order to explore the best method for extraction of total flavonoids, the quadratic orthogonal rotation design with four factors were used to study the effect of extraction temperature, time, times of extraction and the ratio of liquid to solid on the yield of total flavonoids from the Ampelsis grossedentata by ultrasonic extraction method. Mathematical model of yield on four factors were established by software DPS9.50. The results showed that the obtained regression equation reached to significant level without any lack of fit factor. The effect of four factors on yield was as follows： times of extraction （X3） 〉 extraction temperature （X2） 〉 ratio of liquid to solid （X4） 〉 extraction time （X2）. The optimal conditions was determined as extraction at 90℃ for 30 min in 3 times with the ratio of liquid to solid 25：1.

关 键 词：藤茶 总黄酮 二次正交旋转组合设计 数学模型 

分 类 号：O656.3[理学—分析化学]