响应面法优化芹菜总黄酮的微波提取工艺研究  

Optimization of Microwave-assisted Extraction of Flavones from Celery Using Response Surface Analysis

作　　者：张泽志[1,2] 王福安[1] 高霞[2] 林钰[2] 赵建宏[1] 

机构地区：[1]郑州大学化工与能源学院,河南郑州450001 [2]河南教育学院化学系,河南郑州450014

出　　处：《郑州大学学报（工学版）》2010年第6期95-99,共5页Journal of Zhengzhou University（Engineering Science）

基　　金：河南省社发攻关项目(092102310348)

摘　　要：为研究响应面法优化芹菜总黄酮的最佳微波提取工艺,在单因素试验的基础上,根据Box-Benhnken Design试验设计,研究了微波功率、提取时间、液固比等条件对总黄酮得率的影响.建立了总黄酮得率与因素变量的二次回归模型方程,该模型回归显著.响应面分析结果表明,最佳提取条件为:80%的乙醇为提取溶剂,微波功率520 W,提取时间9 min,液固比32∶1 mL/g,在此工艺条件下芹菜总黄酮得率为2.443 mg/g.The extraction process of total flavones from celery by microwave-assisted extraction using response surface analysis（RSA） was studied.Based on single factor test,Box-Benhnken Design（BBD） was applied to the study of the effects of microwave power,extraction time and liquid-solid ratio on the extraction rate of total flavones.Quadratic regression model equation between the extraction rate of total flavones and the factors was established,and the regression model was significant.The optimal extraction conditions were then determined by RSA as follows： 80% ethanol as solvent,microwave power 520 W,extraction time 9 min and liquid-solid ratio 32∶1 ml/g.In this case,the extraction rate of total flavones from celery sample reaches 2.443 mg/g.

关 键 词：芹菜 总黄酮 响应面法 微波辅助提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]