响应面优化超声波提取桑葚酒渣总黄酮的工艺  

Optimization of Ultrasonic Extraction Technology of Total Flavonoids from Mulberry lees

作　　者：孔美兰[1] 刘谋泉[1] 张福平[1] 陈碧云[1] 

机构地区：[1]韩山师范学院生物学系,广东潮州521041

出　　处：《食品研究与开发》2014年第9期87-91,共5页Food Research and Development

基　　金：广东顺大食品调料有限公司委托项目(韩合【2012】161号)

摘　　要：以桑葚酒渣为材料,采用超声波辅助乙醇法提取桑葚酒渣总黄酮。利用单因素试验和Box-Behnken响应面对桑葚酒渣总黄酮提取工艺条件进行分析和优化。结果表明,料液比与乙醇浓度、超声温度分别有显著的交互作用。桑葚总黄酮提取优化工艺参数:乙醇浓度75%、超声温度70℃、料液比1∶29(g/mL)、超声波功率350W、超声时间79 min,桑葚酒渣总黄酮的提取率达4.71%。所得桑葚酒渣总黄酮提取回归模型高度显著(P<0.000 1),拟合性好,可用于预测总黄酮提取率。The purpose of the present study was to optimize total flavonoids from mulberry lees using one-factor-at-a-a-time method and response surface methodology.The results showed that there were notable interactions between material-to-liquid ratio and ethanol concentration,material-to-liquid ratio and Ultrasonic extraction temperature respectively.The optimal extraction parameters were ethanol concentration 75%and 1∶29 （ g/mL） of material-to-liquid ratio for 79 min with ultrasonic power 350 W at 70℃,resulting in an extraction yield of 4.71%.The established regression model describing the extraction yield of total flavonoids as a function of five extraction parameters was highly significant （P〈0.000 1）.The predictive and experimental results were found to be in good agreement. Thus,the model was applicable for the prediction of total flavonoids yield.

关 键 词：桑葚酒渣 超声波辅助提取 响应面法 总黄酮 

分 类 号：TQ914.1[化学工程]