响应面法优化超声波辅助提取沙枣果总黄酮工艺  

Optimization of ultrasonic-assisted extraction of total flavonoids from Elaeagnus angustifolia L. fruit by response surface methodology

作　　者：罗丽[1] 梁琪[1] 张炎[1] 米兰[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2013年第5期269-274,共6页Science and Technology of Food Industry

基　　金：甘肃农业大学青年研究生指导教师扶持基金项目(GAU-ONDS-201206);兰州市科技创新人才团队培育计划项目(2011-1-144)

摘　　要：目的:以丙酮为提取剂,运用响应面优化超声波辅助法从沙枣果中提取总黄酮的工艺。方法:在单因素实验的基础上,运用全因子实验设计、最陡爬坡实验和中心组合实验设计进行响应面分析。结果:确定出液料比、提取温度和超声时间3个因素对沙枣果总黄酮提取率具有显著影响,得到最佳提取工艺条件为:料液比1∶25.5(g/mL),提取温度42℃,提取时间27min。在此条件下,沙枣果总黄酮提取率预测值为3.827%,验证实验值为3.91%。结论:采用响应面法确定的提取条件合理,实验验证值与预测值接近,该工艺条件可用于沙枣果总黄酮的提取。Objective：Acetone as the extraction solvent,the optimization of the ultrasonic-assisted extraction of total flavonoids from Elaeagnus angustifolia L, fruit by response surface methodology was studied.Methods： Based on the single-factor test analysis, the full factorial design, steepest ascent design and central composite design was applied for response surface analysis, Results ： Three variables （ ratio of material to liquid, extraction temperature and ultrasonic treatment time）had significant effect on extraction of flavonoids, and obtained the best extraction technology conditions： ratio of material to liquid was 1 ：25.5 （g/mL）, extraction temperature was 42℃ and ultrasonic treatment time was 27min.Under the above conditions, the experimental values of total flavonoids was 3.91%, and the predicted values was 3.827% .Conclusion .The obtained model was credible and could be used for extraction of total flavonoids from Elaeagnus angustifolia L.fruit.

关 键 词：沙枣 总黄酮 超声波辅助法 响应面优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]