响应面法优化微波法提取甘青青兰总黄酮工艺  

Optimization of microwave extraction of flavones in Herba Dracocephali Tangutici using the response surface method

作　　者：杨娟霞[1] 董伟[1] 韩林磊 夏从芳 高云涛[1] 叶艳青[1] 

机构地区：[1]云南民族大学化学与生物技术学院、民族药资源化学国家民委一教育部重点实验室,云南昆明650500

出　　处：《食品工业科技》2015年第1期216-219,225,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(51062018);国家民委科研项目(12YNZ006);云南民族大学绿色化学与功能材料研究省创新团队(2011HC008);云南省高校绿色化学新能源与材料科技创新团队(2011UY09);云南民族大学化学与生物技术学院研究生创新项目(11HXYJSZ4);本科创新项目(2011HX15);云南民族大学化学与生物技术学院2013年

摘　　要：目的:研究甘青青兰总黄酮的最佳提取工艺。方法:以甘青青兰为原料,比较振荡提取法、超声提取法以及微波提取法,得出微波法具有提取优势。在单因素的基础上,采用响应面法优化微波法提取总黄酮,分别选定微波时间、微波温度、乙醇浓度和液料比四个水平进行响应面实验,通过回归分析得到优化组合条件。结果:甘青青兰总黄酮微波提取最佳工艺条件为:微波时间7min,微波温度59℃,乙醇浓度27%,液料比25∶1m L/g,此条件下总黄酮实际得率为29.68%,与模型预测得率29.65%的相对误差为0.1%。结论:此优化方法可行,为甘青青兰总黄酮的提取提供了参考数据。Objective：To investigate the optimal extraction conditions of flavones from Herba Dracocephafi TanguticL Methods：Herba Dracocephafi Tangutici as the raw material. Flavones were extracted by different ways such as Oscillatio, ultrasonic and microwave, and the extraction effects were compared. The results indicated that microwave extraction had the advantage of higher efficiency.Four extraction parameters including microwave time, microwave temperature, ethanol concentration and liquid/material ratio were optimized using response surface methodology based on single factor experiments for achieving maximum flavones extraction rate.Results ： Results showed that these optimal extraction conditions were as follows：microwave time of 7min, microwave temperature of 59℃,ethanol concentration of 27%, and liquid/material ratio of 25：lmL/g. Under those conditions the actual yield rate of fiavones was 29.68% ,and the relative error between the predicted yield 29.65% was O.1%. Conclusion ：The results demonstrated that this method was feasible,and provided reference data for the extraction of fiavones from Herba Dracocephali Tangutici.

关 键 词：甘青青兰 总黄酮 响应面法 微波提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]