响应面法优化超声波提取银杏茶中银杏酸工艺  

Optimization of ultrasound assisted extraction of ginkgolic acids in ginkgo tea by response surface methodology

作　　者：秦俊哲[1] 郭云霞[1] 席章娇[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《中国酿造》2011年第10期71-74,共4页China Brewing

基　　金：陕西省重大科技创新专项项目(2010ZKC11-05)

摘　　要：采用响应面法对超声波提取银杏茶中银杏酸的工艺进行优化,在对液料比、超声时间和超声功率等单因素试验的基础上,根据中心组合设计原理采用3因素3水平的响应曲面分析法,通过建立数学模型对各因素显著性和交互性的作用分析。结果表明,超声提取银杏酸的最佳工艺条件为超声功率250W、超声时间为44min、液料比43∶1(mL∶g),此时银杏酸的提取率为1.44%。Response surface methodology （RSM） was used to optimize the ultrasound-assisted extraction of ginkgolic acids in ginkgo tea. A series of single factor experiments were carried out to explore the effects of solid-liquid ratio, ultrasonic time and ultrasonic power on the yield of ginkgolic acids. Then, three-level response surface methodology based on the principle of central composite design was employed to analyze the significance and interactions of the above factors affecting the yield of ginkgolic acids by mathematical modeling. The optimum extraction conditions of ginkgolic acids in ginkgo tea were as follows： ultrasonic power 250W, ultrasonic time 44min and solid-liquid ratio 1：43（ml：g）. Under these conditions, the yield of ginkgolic acids was 1.44%.

关 键 词：银杏酸 超声波提取 响应面法 银杏茶 

分 类 号：O658[理学—分析化学]