响应曲面法优化紫花苜蓿中香豆雌酚的提取工艺  

Optimal Extraction of Coumestrol from Alfalfa by Response Surface Methodology

作　　者：宋婉睿[1] 聂少平[1] 胡晓鹃[1] 高丽英[1] 邱奇琦[1] 李昌[1] 谢明勇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2010年第22期242-246,共5页Food Science

基　　金：南昌大学国际科技合作项目(2010DFA31780)

摘　　要：采用响应曲面法对紫花苜蓿中香豆雌酚的提取工艺进行优化。在单因素试验基础上,建立影响香豆雌酚粗提取物得率的3个主要因素即液料比、提取温度和提取时间与提取率之间的数学模型。利用SASV8.0软件分析表明:在液料比27.28:1(mL/g)、提取温度67.7℃和提取时间13.77h时,香豆雌酚粗提取物得率较高,最佳提取率为2.64‰,与预测值基本相符。The extraction processing of coumestrol from Alfalfa was optimized by response surface methodology （RSM）. On the basis of single-factor experiments, a mathematical regression model was established for predicting between extraction rate of crude coumestrol and three critical extraction factors including material-liquid ratio, extraction temperature and extraction time. The optimal extraction processing parameters were material-liquid ratio of 27.28：1 （mL/g）, extraction temperature of 67.7 ℃ and extraction time of 13.77 h. Under these optimal conditions, the actual extraction rate of crude coumestrol from Alfalfa was 2.64‰, which was well consistent with the predicted value. These results can provide a theoretical reference for the extraction of coumestrol from Alfalfa.

关 键 词：紫花苜蓿 香豆雌酚 提取 响应曲面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]