响应面分析法优化闪式提取胡柚皮中黄酮类化合物工艺  

Response Surface Methodology as an Approach to Optimization of Flash-extraction of Flavonoids from Peel of Citrus Changshan-huyou

作　　者：韩帅[1] 李淑燕[1] 陈芹芹[1] 李珊[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2011年第10期52-56,共5页Food Science

摘　　要：以胡柚皮为原料,采用闪式提取技术提取胡柚皮中黄酮类化合物。在单因素试验基础上,采用响应面法对提取溶剂浓度、料液比、提取时间进行优化。结果表明,溶剂体积分数、提取时间、液料比对黄酮提取率的影响比较显著,最佳工艺条件为乙醇溶液体积分数78%、液料比31:1(mL/g)、提取时间95s,由此得到的柚皮黄酮提取率为4.37%。闪式提取法是一种快速有效的柚皮黄酮的提取方法。The peels of citrus Changshan-huyou were used as the raw material to extract flavonoids by flash-extraction technology.Based on single factor experiments,extraction conditions such as solvent concentration,liquid/material ratio,and extraction time were optimized by response surface methodology.The results showed that each of the three extraction condi-tions affected flavonoid extraction significantly.The optimized conditions were as follows： 78% ethanol concentration,31：1 liquid/material ratio,and 95 s extraction time,resulting in an extraction efficiency of 4.37% for flavonoids.As a conclusion,flash-extraction is an effective and efficient method to extract flavonoids from peel of Citrus Changshan-huyou.

关 键 词：胡柚皮 闪式提取 黄酮 响应面 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]