响应面法优化超声波法提取楮头红中总黄酮的工艺研究  

Optimization of ultrasonic extraction of total flavonoids from Sarcopyramis nepalensis Wall using response surface methodology

作　　者：邹金美[1] 罗开梅[1] 方清灵 叶玉华[1] 余香妹 张国广[1] 

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000

出　　处：《食品工业科技》2014年第8期245-248,254,共5页Science and Technology of Food Industry

基　　金：福建省自然科学基金指导性科技计划项目(2012D138);福建省大学生创新创业训练项目;校创新团队项目

摘　　要：采用响应面法优化楮头红鲜草中总黄酮的超声波提取工艺。在单因素实验的基础上,采用响应面分析法优化超声提取工艺条件。结果表明,楮头红总黄酮的最佳超声提取工艺为:提取温度56℃、超声功率870W、超声时间51min,该工艺条件下楮头红中总黄酮提取率为2.53mg/g,与预测值(2.55mg/g)的相对误差为0.87%,研究结果可以为楮头红总黄酮的提取提供参考。To optimize extraction yield of total flavonoids from Sarcopyramis nepalensis Wall using ultrasonic extraction method,the study was designed and carried using response surface methodology. On the basis of single-factor experiments,extraction conditions of the extraction yield of total flavonoids from S. nepalensis Wall were optimized by response surface analysis method. Results showed that the optimum extraction conditions were as following：extraction temperature 56℃,ultrasonic power 870W,ultrasonic time 51min. The confirmatory test value of extraction yield of total flavonoids was 2.53mg/g,the relative standard deviation was0.87% with predicted value（2.55mg/g）. Results could provide a reference for the total flavonoids extraction from S. nepalensis Wall.

关 键 词：楮头红 总黄酮 提取率 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]