响应面优化葛根总黄酮的钙离子沉淀分离工艺  

Optimization of Calcium Ion Precipitation for the Separation of Total Flavonoids Extracted from Kudzuvine Root by Response Surface Methodology

作　　者：欧阳玉祝[1] 朱露[1] 李雪峰[1] 

机构地区：[1]吉首大学植物资源保护与利用湖南省高校重点实验室,湖南吉首416000

出　　处：《食品科学》2014年第4期35-38,共4页Food Science

基　　金：吉首大学植物资源保护与利用湖南省高校重点实验室开放基金项目(13jdzb094)

摘　　要：以湘西葛根为原料,以总黄酮提取率为研究对象,通过单因素试验研究了沉淀剂用量、沉淀时间和沉淀温度对葛根总黄酮提取率的影响。在单因素试验基础上,根据Box-Behnken试验设计原理,用三因素三水平响应面分析法优化了葛根总黄酮的分离工艺条件。结果表明,在50 mL葛根提取液中,用70 mL饱和澄清石灰水作沉淀剂,60℃温度条件下沉淀45 min,总黄酮的提取率为0.658 9%。试验结果与模型预测值相符。The total flavonoids extracted from kudzuvine roots from western Hunan province were separated by precipitation with added calcium ion. Single-factor experiments were carried out to investigate the effects of the amount of added precipitating agent, precipitation time and temperature on the yield of total flavnoids. In further studies, according to the principle of Box-Behnken experimental design, the three variables （process conditions） at three selected levels were optimized by response surface methodology. Results showed that an extraction yield of total flavonoids of 0.658 9% was obtained when 50 mL of kudzuvine root extract was precipitated for 45 min by adding 70 mL of saturated clarified limewater at 60 ℃, which was consistent with the model predicted value.

关 键 词：总黄酮 葛根 离子沉淀 响应面优化法 

分 类 号：TS202[轻工技术与工程—食品科学]