微波萃取-响应面法优化绿茶黄酮提取工艺  

Optimization of Microwave-assisted Extraction of Flavonoids of Green Tea Using Response Surface Analysis

作　　者：陈金娥[1] 杨雯婷[1] 刘勇麟[1] 张海容[1] 

机构地区：[1]忻州师范学院生化分析技术研究所,山西忻州034000

出　　处：《食品研究与开发》2013年第3期19-23,共5页Food Research and Development

基　　金：山西省归国留学人员科研基金(2008-90);山西省教育厅国际交流项目(晋教外[2011]63号);忻州师范学院院级基金(201109)

摘　　要：在单因素试验的基础上,采用三因素三水平响应面分析法,利用软件Box-Behnken实验设计原理,获得二次线性回归方程式,以黄酮产率为响应值作响应面图,确定微波辅助提取绿茶黄酮的最优工艺条件为:功率600 W、时间3.5 min、液固比50∶1(mL/g)、提取次数2次,黄酮产率为2.605 mg/g,验证实验表明,所得模型方程能较好地预测实验结果,拟合度较好。Response surface methodology with three factors and three levels was used to optimize the microwave-assisted extraction of flavonoids of green tea, on the basis of a series of one-factor experiments, second linear regression equation was obtained with flavonoids yield as a response surface value by the Desigexpert software, the optimum extraction conditions of flavonoids of green tea were determined as follows ： 600 W of extraction power, 3.5 min of extraction time, and 50 ： 1 （mL/g） of liquid-to-solid ratio, and twice of extraction times, the extraction efficiency of flavonoids was up to 2.605 mg/g under the optimized conditions. Confirmative test indicated that the established model had good prediction ability.

关 键 词：响应面法 绿茶黄酮 微波提取 

分 类 号：TQ461[化学工程—制药化工]