响应面法优化超声提取真空冷冻干燥中华苦荬菜总黄酮工艺研究  

Optimization of ultrasonic-assisted extracting flavonoid content from Ixeris chinensis by response surfase methodology

作　　者：石同同 陈莹莹[2] 王颉[1] 孙剑锋[1] 张玉芬[1] 郑乾魏[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]河北农业大学园艺学院,保定071000

出　　处：《食品科技》2014年第1期226-230,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31071580)

摘　　要：首次研究了真空冷冻干燥中华苦荬菜总黄酮提取工艺,为我国野生中华苦荬菜资源的利用提供一些依据。采用响应面法优化乙醇浓度A、超声时间B和料液C比3个因素,分析并建立数学模型。结果表明超声时间对总黄酮提取率达到极显著水平(P<0.01),料液比对总黄酮提取率达到显著水平(P<0.05)。在乙醇浓度为45%,超声时间30 min,料液比为1:20条件下,总黄酮提取率为最高,为3.62%。所得回归方程为Y=3.61+0.12A+0.26B+0.18C+0.037AB+0.11AC+0.21B C-0.61A2-0.4B2-0.4C2.For the first time researched the optimization of ultrasonic-assisted extracting flavonoid content from Ixeris chinensis by response surfase methodology, to provide some basis for the utilization of wild Ixeris chinensis resources in china. Response surface methodology was used to establishi models for A alcohol concentration, B processing time and C material-liquid ratio. Results showed that alcohol concentration（p0.01） and material-liquid ratio（p0.05） had significant affects on extraction rate. The optimum extraction condition on the ethanol concentration 45%, ratio of solid to liquid was 1：20 under the conditions of ultrasonic extraction of flavonoid, 30 min, income was the highest, 3.62%. Regression equation was Y=3.61＋0.12A＋0.26B＋0.18C＋0.037AB＋0.11AC＋0.21BC-0.61A2-0.4B2-0.4C2.

关 键 词：中华苦荬菜 总黄酮 超声提取 响应面 

分 类 号：R282.4[医药卫生—中药学]