响应面法优化艾蒿黄酮的微波提取工艺的研究  

Optimization of the Microwave-assisted Extraction Technology of Flavonoids from Artemisia Argyi Using Response Surface Methodology

作　　者：王婷婷[1] 杨雯雯[1] 李岩[1] 傅航[1] 

机构地区：[1]漯河职业技术学院食品工程系,河南漯河462000

出　　处：《食品研究与开发》2014年第19期31-35,共5页Food Research and Development

摘　　要：采用微波辅助提取法对艾蒿黄酮的提取工艺进行研究。在单因素试验的基础上,采用BBD(Box-Behnken Design)响应面法优化艾蒿黄酮提取工艺条件,结果表明,艾蒿黄酮提取的最佳工艺条件为:微波功率240 W,酒精浓度为71%,料液比为1∶25.5(g∶m L),微波时间为2.5 min,在此条件下提取2次,艾蒿黄酮含量为26.25 mg/g。Microwave-assisted extraction method was used to investigate the extraction of the flavonoidsfrom Artemisia argyi.The method of response surface analysis with BBD was adopted to optimize the extraction conditions of flavonoids on the basis of single-factor experiment. The results showed that optimal conditions for extraction of flavonoids could be reached that under micro-wave power of 240 W, ethanol concentration of 71%, ratio of material to solution of 1∶25.5 （g∶mL）, extracted 2 times and micro-wave time of 2.5 minutes.In such conditions, flavone content in Artemisia argyi was 26.25 mg/g.

关 键 词：响应面 微波 艾蒿 黄酮 提取 

分 类 号：R284.2[医药卫生—中药学]