响应面法优化洋葱黄酮类物质的提取工艺  

Optimization of Extraction of Onion Flavonoids Using Response Surface Methodology

作　　者：陈晓平[1] 李妍姣 马吉霞[2] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]通化农业学校,吉林通化134000

出　　处：《农产品加工（创新版）（中）》2013年第12期26-29,共4页Farm Products Processing

摘　　要：利用浸提法,在确定浸提液的条件下,对浸提液体积分数、浸提时间、料液比、浸提温度分别进行单因素试验。在单因素试验的基础上,根据中心组合试验设计原理,采用4因素3水平响应面分析法进行试验,并对各个因素的显著性和交互作用进行分析,确定洋葱黄酮的最佳提取条件为浸提液体积分数65%,浸提时间4 h,料液比1∶4,浸提温度50℃,在该条件下洋葱总黄酮得率为4.14%。Using the extraction method, the effects of four operating parameters including extraction concentration, extraction time, solid-liquid ratio, and extraction temperature are investigated through one-factor-at-a-time experiments under the condition of the extracts are determined. By the one-factor-at-a-time experiments, the significance and interaction effects are analyzed by response surface analysis according to the central composite experimental design principle. The experiment result shows the best condition of flavonoids extraction is as follows： 65% ethanol aqueous solution, extraction time 4 h, solid-liquid ratio 1∶4, extraction temperature 50℃. Under this conditions, onion flavonoids yield is 4.14%.

关 键 词：洋葱总黄酮 提取 响应面法 最佳条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]