响应面优化超声辅助提取芦笋中总皂苷的工艺研究  

Response Surface Optimization of Ultrasound Extraction Technology for the Total Saponins from Asparagus officinalis L.

作　　者：王皓[1] 揭晶[1] 

机构地区：[1]武汉生物工程学院制药工程系,武汉430415

出　　处：《食品工业》2014年第8期171-175,共5页The Food Industry

基　　金：2013国家自然科学基金资助项目(31302144);湖北省自然科学基金项目(项目编号2012FFB05201);2012年度湖北省高等学校青年教师深入企业行动计划项目(XD2012501)

摘　　要：利用响应面法优化芦笋总皂苷的超声提取工艺研究。通过单因素试验分析了提取过程中乙醇体积分数、料液比、超声时间、超声温度4个因素对芦笋总皂苷提取率的影响。在单因素试验的基础上,采用响应面分析获得了最佳超声提取条件,即乙醇体积分数74%,超声时间54 min,超声温度50℃。在此条件下,芦笋总皂苷提取率为13.059%,接近于模型预测值13.185%。To optimize the ultrasound extraction technology of the total saponins from Asparagus officinalis L. by the response surface methodology. Through the single factor test, analyze four factors in the process, as volume fraction of ethanol, solid-liquid ratio, ultrasonic time, and ultrasonic temperature on the influence of extraction rate of the total saponins. Based on the single factor test, the optimum ultrasound extraction condition was obtained by response surface analysis, which was as tbllowing： 74% ethanol, ultrasonic time 54 min, ultrasonic temperature 50 ℃. Under the conditions, the extraction yield of the total saponins of Asparagus officinalis L. was 13.059%, which was well matched with the predictive extraction yield 13.185%.

关 键 词：响应面 超声提取 芦笋 总皂苷 

分 类 号：TQ461[化学工程—制药化工]