响应面法优化丁香叶总酚酸提取工艺  

Optimization of extraction process of total phenolic acids from Syringa oblate Lindl. leaves by response surface methodology

作　　者：吴燕[1] 盛尊来[1] 高凌飞[1] 陈俭清[1] 李艳华[1] 

机构地区：[1]东北农业大学动物医学学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2015年第2期286-290,共5页Science and Technology of Food Industry

基　　金：黑龙江省留学归国基金(LC2013C05)

摘　　要：采用响应面法对丁香叶总酚酸的乙醇提取工艺进行优化。以总酚酸提取率为考察指标,在单因素实验基础上,采用响应面分析法对乙醇浓度、提取温度、提取时间和液料比等提取条件进行了优化。结果表明,乙醇回流提取总酚酸的最佳工艺条件为:乙醇浓度44%、提取温度90℃、提取时间96min、液料比25.2∶1(m L/g)、提取次数为2次,在此条件下提取率为(1.642±0.23)mg/g。响应面优化得到的提取工艺稳定合理,准确可靠,是提取丁香叶总酚酸的可行方法。Total phenolic acids extraction from Syringa oblate Lindl. leaves was performed using the ethanol reflux extraction. Response surface methodology（RSM）,based on a three level,four variable Box-Behnken design（ BBD）, was employed to obtain the best possible combination of ethanol concentration, extraction temperature,extraction time,and water to the raw material ratio for maximum total phenolic acids extraction.The optimum extraction conditions were as follows：ethanol concentration of 44%,extraction time of 96 min,extraction temperature of 90℃,and the ratio of water to raw material of 25.2 ∶1（m L/g）,extraction times of 2.Under these conditions,the experimental yield was（1.642±0.23）mg/g. The extraction process obtained by response surface methodology was stable and reasonable,accurate and reliable. It was a feasible method to extract the total phenolic acids from Syringa oblate Lindl. Leaves.

关 键 词：丁香叶 总酚酸 响应面 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]