荞麦中芦丁的提取工艺优化  

Optimization of Rutin Extraction from Fagopyrum

作　　者：黄艳菲[1] 彭镰心[2] 丁玲[1] 李艳丹[1] 左旭[1] 刘圆[1] 赵钢[2] 

机构地区：[1]西南民族大学民族医药研究院,四川成都610041 [2]成都大学生物产业学院,四川成都610106

出　　处：《现代食品科技》2012年第10期1345-1349,共5页Modern Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAI27B07);四川省科技支撑计划(2011SZ0233);现代农业产业技术体系建设专项资金资助(CARS-08-D-3);四川中医药管理局课题(2010-78)

摘　　要：以米荞1号为原料,采用响应面法优化荞麦中芦丁的提取工艺。在单因素试验的基础上,根据Box-Behnken试验设计原理,通过响应面法优化芦丁提取工艺,选取时间、温度、料液比和甲醇体积分数四因素三水平进行中心组合试验,建立芦丁含量的二次回归方程,确定提取芦丁的最佳工艺组合条件。结果表明:提取时间93 min,提取温度77℃,料液比1:32,甲醇体积分数91%。该条件下芦丁提取含量预测值为17.92 mg/g,实测值为18.20mg/g,偏差不大。The response surface methodology was used to optimize the extraction of Fagopyrum of Miqiao 1. Based onone-factor-at-a-time experiments, the extraction of time, temperature, liquid-to-solid ratio and methanol concentration were used to carry out a 4-variable, 3-level central composite design, and established quadratic regression model. The best extraction time, temperature, solid-liquid ratio and methanol content were 93 minute, 77 ℃, 1：32 and 91% under which the predicted yield of mtin with the optimized procedure was 17.92 mg/and the practical yield of rutin was 18.20 mg/g.

关 键 词：荞麦 芦丁 响应面 提取工艺 

分 类 号：TQ914[化学工程]