Plackett-Burman设计和响应面分析法优化香菜中总黄酮的微波提取工艺  

Optimization of microwave extraction technologies of flavonoids from Coriandrum sativum L.with Plackett-Burman design and response surface analysis

作　　者：刘韬[1] 李荣[1] 姜子涛[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《食品工业科技》2014年第15期254-257,263,共5页Science and Technology of Food Industry

基　　金：天津市高校科技发展基金项目资助(20110608)

摘　　要：为了确定香菜茎叶中总黄酮微波辅助提取最佳工艺条件,首先用Plackett-Burman设计对影响香菜总黄酮得率的因素进行评价,筛选出三个主要影响因素:液料比,微波温度,乙醇体积分数。以香菜总黄酮得率为响应值,采用响应面分析法优化提取条件,确定最佳提取条件为液料比35∶1,微波温度80℃,乙醇体积分数67%。在此条件下黄酮得率的预测值为1.33%,实测值为1.31%,误差为1.30%。表明Plackett-Burman设计结合响应面分析法可以很好的对香菜总黄酮微波提取工艺进行优化。In order to obtain the optimum extraction conditions of total flavonoids from Coriandrum sativum L., the factors affecting the extraction rate of total flavonoids were evaluated by Plackett-Burman Design firstly.Three main factors including the ratio of solvent to sample, the microwave extraction temperature, and the ethanol concentration were selected. These factors were optimized by Response Surface Methodology （RSM）, the extraction rate of total flavonoids was chosen as the response. The results showed that the optimal extraction conditions were as follows：the ratio of solvent to sample was 35： 1 ,the microwave extraction temperature was 80℃, and the ethanol concentration was 67%.Under the optimal extraction conditions,the predicted value of the rate of total flavonoids was 1.33% ,the measured value was 1.31%, and the deviation was ].30%.The result indicated that the extraction technology of total flavonoids from C.sativum could be optimized well by the combination of Plackett -Burman Design and RSM.

关 键 词：香菜 总黄酮 响应面 微波提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]