响应面法优化超声波辅助提取岩茶总黄酮工艺研究  

Optimization of ultrasonic-assisted extracting flavonoids from rock tea by response surface methodology

作　　者：王梅英[1] 陈慧斌[1,2] 陈绍军[2] 

机构地区：[1]厦门海洋职业技术学院生物系,福建厦门361012 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《食品工业科技》2011年第12期327-330,共4页Science and Technology of Food Industry

基　　金：福建省科技厅重点项目(2006S0043);福建省教育厅科技项目(JB11323)

摘　　要：为优化超声波辅助提取武夷岩茶总黄酮,采用响应面法优化固液比(X1)、乙醇浓度(X2)、提取温度(X3)和提取时间(X4),分析并建立数学模型。结果表明:固液比、乙醇浓度、提取温度和提取时间对总黄酮的提取率均有显著影响(p<0.01);回归方程为Y=1.407+0.0375X1+0.0992X2+0.153X3+0.133X4-0.0251X12-0.0439X22-0.0751X32-0.0664X42+0.0288X1X2+0.03X1X3-0.0338X2X3-0.0613X2X4;最佳的提取工艺参数为液固比21∶1,乙醇浓度80%,提取温度70℃,提取时间50min,此工艺条件下岩茶中总黄酮的提取率为1.605%±0.012%,与模型预测值吻合,说明所建立的模型切实可行。In order to optimize ultrasonic-assisted extraction of flavonoids from Wuyi Rock tea,response surface methodology was used to establish models for optimization of solid-to-liquid ratio（X1）,ethanol concentration（X2）,extraction temperature（X3）and extraction time（X4）. Results showed that solid-to-liquid ratio,ethanol concentration,extraction temperature and extraction time had significant affects on extraction rate of flavonoids（p0. 01）.Regression equation was Y=1. 407＋0. 0375X1＋0. 0992X2＋0. 153X3＋0. 133X4-0. 0251X21-0. 0439X22 -0. 0751X23-0. 0664X24＋0. 0288X1X2＋0. 03X1X3-0. 0338X2X3-0. 0613X2X4. The optimal conditions for achieving the high extraction rate of flavonoids were liquid-to-solid ratio of 21∶ 1,ethanol concentration of 80%,temperature of 70℃ and time of 50min. The extraction rate of flavonoids reached 1. 605%±0. 012%. Extraction rate were conducted under the optimum condition and the results showed the models fitted well the experimental data and the model was feasible.

关 键 词：超声波辅助提取 武夷岩茶 总黄酮 响应面法 优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]