响应面法优化竹叶椒总木脂素的超声提取工艺  

Optimization of ultrasound-assisted extraction of total lignans from Zanthoxylum armature DC.by response surface methodology

作　　者：张丙云[1] 孙莉[1] 黄艳[1] 郭涛[1] 王雅[1] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《食品工业科技》2014年第7期198-201,206,共5页Science and Technology of Food Industry

基　　金：甘肃自然科学基金(1112RJZA016)

摘　　要：目的:优化竹叶椒总木脂素的超声提取工艺。方法:以竹叶椒总木脂素得率为指标,在单因素实验的基础上,采用响应面设计方法对影响木脂素得率的乙醇质量分数、液料比、提取温度、超声功率进行优化。结果:最优工艺条件为乙醇质量分数79.6%,料液比20∶1,功率为150W,温度为67.0℃时,总木脂素提取率为3.406%,实验结果与模型预测值相符。结论:利用响应面法分析结果可靠,得到竹叶椒木脂素超声辅助提取的最优工艺条件。Objective：To optimize the ultrasound-assisted extraction technology of total Iignans from Zanthoxylum armature DC.Method.Based on the single-factor tests,the extraction conditions of ethanol concentration, ratio of solvent to material, extraction temperature and ultrasonic power were optimized by response surface methodology in order to increase the extraction rate of total lignans from Zanthoxylum armature DC. Results： The optimal extraction rate of lignans were ethanol concentration 79.6%, ratio of solvent to material 20mL/g, extraction temperature 67.0℃ and ultrasonic power 150W.Under these optimized conditions, the extraction yield of total lignans was up to 3.406%, which was agreed with model predictions. Conclusion, The extraction process by response surface methodology was reliable and the optimal extraction rate of lignans was achieved.

关 键 词：竹叶椒 总木脂素 超声提取 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]