响应面法优化核桃壳总黄酮提取工艺的研究  

Optimization of the extraction of total flavonoids from Walnut shell using response surface methodology

作　　者：宋倩[1] 赵声兰[2] 刘彬球[1] 陈朝银[1] 吕昌勇[1] 

机构地区：[1]昆明理工大学,云南昆明650500 [2]云南中医学院,云南昆明650200

出　　处：《食品工业科技》2013年第11期214-217,共4页Science and Technology of Food Industry

基　　金：科技部支撑计划项目(20112011BAD46B03)

摘　　要：利用响应面法对核桃壳总黄酮的提取工艺进行优化。在单因素实验基础上,以提取温度、乙醇浓度和液固比为自变量,总黄酮提取量为响应值,以响应面分析法,研究各自变量交互作用及其对总黄酮提取的影响,模拟得到二次多项式回归方程,进一步得到核桃壳总黄酮的最佳提取工艺:乙醇浓度59%,提取温度为78℃,液固比为33:1。验证实验得到核桃壳总黄酮含量为3.61mg·g-1,与预测值相吻合。In this paper, the optimum conditions for the extraction of total flavonoids from Walnut shell were determined using response surface methodology.On the basis of single-factor experiments, selecting extraction temperature, ethanol concentration and liquid- to- solid ratio as independent variables, response surface methodology was applied to investigate the effect of three variables on extraction yield of total flavonoids. A regression model describing extraction content of total flavonoids as a function of these three variables was established.The optimal conditions for achieving the high extraction rate of total fiavonoids from Walnut shell were ethanol concentration of 59% ,extraction temperature of 78℃ and liquid-to-solid ratio of 33：1.The result of verification experiment was coincided with predictive value,the content of total fiavonoids from Walnut shell was 3.61mg·g -1.

关 键 词：核桃壳 总黄酮 提取 响应面 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]