用响应面法优化微波提取花生壳总黄酮工艺  

OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION OF TOTAL FLAVONES FROM PEANUT HULL BY RESPONSE SURFACE ANALYSIS

作　　者：张泽志[1] 高霞[1] 林钰[1] 雷万学[1] 

机构地区：[1]河南教育学院化学系,河南郑州450014

出　　处：《河南工业大学学报（自然科学版）》2010年第4期32-36,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：利用微波提取花生壳中总黄酮类化合物.在单因素试验的基础上,采用响应面法研究微波提取的最佳工艺条件.结果表明,以80%的乙醇为提取溶剂,微波提取最佳条件为:微波功率510 W、提取时间12 min、液固比32∶1(mL/g);在此最佳工艺条件下,花生壳总黄酮得率为2.385 mg/g.We carried out the extraction of total flavones from peanut hull by microwave-assisted extraction, and studied the optimal extraction conditions, such as microwave power, extraction time and liquid-to-solid ratio, by response surface analysis （RSA） based on single factor tests. The results show that the optimal extraction conditions are as follows in the presence of 80% ethanol as solvent, microwave power 510 W, extraction time 12 minutes and liquid-to-solid ratio 32：1 mL/g. Under the optimal conditions, the yield of total flavones from peanut hull reached 2. 385 mg/g.

关 键 词：花生壳 总黄酮 微波辅助提取 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]