Plackett Burman设计和响应面分析法优化枇杷叶中总黄酮的超声波提取工艺  

Optimization of Ultrasonic Extraction Conditions of Total Flavonoids from Loquat Leaves by Plackett-Burman Design and Response Surface Analysis

作　　者：王长春[1] 林向阳[1] 叶南慧[1] 巫春宁[1] 林梅西 吴佳[1] 李妍[1] 

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]福建闽中有机食品有限公司,福建莆田351100

出　　处：《中国食品学报》2013年第3期84-91,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.31101224)

摘　　要：通过单因素试验探讨各因素对枇杷叶总黄酮提取得率的影响。在此基础上,采用Plackett-Burman设计对影响枇杷叶总黄酮提取得率的因素进行筛选,选出3个显著因素:乙醇体积分数、温度和料液比。采用响应面分析法对这3个主要影响因素进行工艺优化,得到最佳提取条件为乙醇体积分数65%、温度65℃、料液比1∶25(g/mL),在此条件下枇杷叶总黄酮提取得率的预测值达10.27%,实测值为10.29%,两者较接近。这表明Plack-ett-Burman试验设计结合响应面分析法,可以很好地优化枇杷叶总黄酮超声波提取工艺。Firstly we discussed the effect of each variable factor on the extraction rate of Total Flavonoids Com- pounds （TFC） on the basis of single-factor experiment, then we screened the important variable factors with respect to their main effects on the extraction rate of TFC by Plackett-Burman（PB）design, and extraction temperature, ethanol concentration and solid-to-liquid ratio were identified as the most significant variables. Next we optimized the extraction conditions including these significant variables by Response Surface Analysis（Box-Behnken（BB） design） and obtained the optimum levels of these significant parameters which revealed these as follows： ethanol concentration of 65%, ultrasound temperature of 65 ℃, solid-liquid ratio of 1：25. Under the optimum conditions, the predicted value of extraction rate of TFC is 10.27% and its experimental value is 10.29%. This result indicates that it is perfect to optimize of extraction conditions of TFC from Loguat Leaves by PB design and BB design.

关 键 词：Plackett Burman设计 响应面 超声波提取 黄酮 

分 类 号：TQ461[化学工程—制药化工]