超声波辅助提取芦笋总皂苷的工艺  

Use of Response Surface Methodology for Optimization of Ultrasound-assisted Extraction of Total Saponins from Asparagus officinalis L.

作　　者：张若洁[1] 王鲁峰[1] 缪文华[1] 徐晓云[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2011年第14期47-51,共5页Food Science

摘　　要：采用Box-Behnken设计和响应面分析法,对芦笋总皂苷的超声辅助提取工艺进行优化。以提取温度、提取时间及超声功率为自变量,芦笋总皂苷得率为响应值,研究各自变量及其交互作用对超声波辅助提取法提取芦笋总皂苷得率的影响。结果表明:最佳工艺条件为乙醇体积分数95%、提取温度71℃、提取时间23min、超声功率70W、提取次数2次,在此条件下获得总皂苷的提取率为23.96mg/g。Response surface methodology based on a three-variable, three-level Box-Behnken experimental design was used to optimize ultrasound-assisted extraction of total saponins from Asparagus officinalis L. The extraction yield of total saponins was investigated with respect to temperature, extraction time and ultrasonic power. The optimal extraction conditions were found to be： ethanol concentration 95%, temperature 71 ℃, extraction time 23 min, ultrasound power 70 W, and number of extractions 2. Under these conditions, the extraction yield of total saponins was 23.96 mg/g.

关 键 词：芦笋 总皂苷 超声辅助提取 

分 类 号：S644.6[农业科学—蔬菜学] TQ464.3[农业科学—园艺学]