响应曲面法优化荞麦糊总黄酮的提取工艺  

Optimization of Extraction Process for Total Flavonoids from Buckwheat Paste by Response Surface Analysis

作　　者：王苗苗[1,2] 程江华[2] 王灼琛[2] 董万领[2] 余丽[2] 闫晓明[2] 

机构地区：[1]安徽农业大学茶与食品学院,安徽合肥230036 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《农产品加工（下）》2014年第4期34-38,共5页Farm Products Processing

基　　金：农业部公益性行业专项(201303069)

摘　　要：以荞麦糊为原料,采用响应曲面试验设计优化超声辅助提取荞麦糊总黄酮的工艺条件。选取乙醇体积分数、提取温度、提取时间、料液比和提取功率作为影响因素,在单因素基础上利用响应面分析法确定最佳提取工艺。在乙醇体积分数69%,提取温度67℃,料液比1∶16,提取时间60 min的条件下,得到的实际总黄酮得率为1.527 6%,总黄酮得率的预测值为1.596 5%,二者基本吻合,表明此方法应用于荞麦总黄酮提取工艺的优化筛选可行。In the study, response surface methodology is used to optimize the extraction of total flavonoids from buckwheat paste. The effects of four variables including ethanol concentration, extraction temperature, extraction time, material-to-liquid ratio and extraction power on the extraction rate of total flavonoids from buckwheat paste are investigated. The optimal extraction conditions are determined as follow： ethanol concentration 69%, material-to-liquid ratio 1∶16, extraction temperature 67℃and extraction time 60 min. Under the conditions, the predicted and experimental extraction rates of total flavonoids are 1.596 5% and 1.527 6%, respectively. The deviation between the predicted and experimental extraction rates of total flavonoids is small, showing that this method applies to optimization of extraction process for total flavonoids from buckwheat paste is feasible.

关 键 词：荞麦糊 总黄酮 响应曲面法 提取工艺 

分 类 号：S517[农业科学—作物学]