响应面法对红薯茎叶中总黄酮提取工艺的优化  

Optimization of the Extraction Technique of Flavonoids in Sweet Potato Stem Leaf by Response Surface Method

作　　者：吴澎[1] 周雪凝 牟赵杰 崔婷婷[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省泰安市泰山中学,山东泰安271000

出　　处：《饮料工业》2014年第8期36-41,共6页Beverage Industry

基　　金：2012年度山东省博士后创新项目一等专项资金资助(201201009);红薯茎叶功能因子的综合开发利用

摘　　要：采用Design-Expert软件中的Box-Behnken中心组合设计研究了提取温度、乙醇浓度和料液比3个独立因子对提取红薯茎叶中类黄酮得率的影响。在单因素实验的基础上,采用响应面建立了提取红薯茎叶中的类黄酮的二次多项数学模型,并进一步验证了该模型的有效性,同时利用响应面分析法对提取条件进行了优化。结果表明:红薯茎叶中类黄酮的最佳提取条件为乙醇浓度70%、浸泡时间6h、提取温度90℃、提取时间15min、料液比1:30,该条件下的类黄酮的得率为13.78%。The effect of extract temperature, ethanol concentration, and material liquid ratio on extraction rate of flavonoids in sweet potato stem leaf was studied according to the principle of Box-Benhnken central combination design of Design-Expert software. Based on the single factor tests, response surface method was applied to establish the quadratic polynomial model and the validity of the model was verified. Besides, the extraction condition of flavonoids using Box-Benhnken central combination design is optimized. Results of response surface analysis showed that the optimal condition is with： ethanol concentration of 70%, soaking time of 6h, extracting temperature of 90℃, extracting time of 15 min and material liquid ratio of 1 ： 30. Under this optimal condition, the experimental value of flavonoids is 13.78 %.

关 键 词：响应面法 红薯茎叶 类黄酮 提取工艺 

分 类 号：TQ914.1[化学工程]