响应面法优化水芹黄酮提取工艺及其成分研究  

Optimization of Flavonoids Extration from Oenanthe javanica by Response Surface Methodology and the Study on Chemical Compositions

作　　者：陈况况[1] 帕塔尔·尼牙孜 章宏慧[1] 刘东红[1] 叶兴乾[1] 陈健初[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,杭州310058

出　　处：《中国食品学报》2014年第11期83-89,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD31B02)

摘　　要：采用水浴加热的方法研究水芹黄酮提取工艺。通过单因素试验分别考察料液比、提取溶剂浓度、加热温度和加热时间对水芹黄酮提取量的影响,确定各因素的适宜水平。在此基础上,利用Design-Expert软件中的Box-Behnken Design设计方法设计四因素三水平的试验方案,通过方差分析回归建立数学模型,确定水芹叶黄酮的最佳提取工艺条件是:料液比1∶25、乙醇体积分数70%、加热时间2.5 h、温度73.76℃。此条件下黄酮的提取量为31.478 mg/g(与预测值32.0041 mg/g接近)。使用相同条件从茎中提取的黄酮量为6.214 mg/g。采用高效液相色谱法分析水芹黄酮成分,结果水芹黄酮主要含芦丁、槲皮素-3-O-葡萄糖苷、槲皮素-3-L-鼠李糖苷、槲皮素、山奈酚。To optimize the process for flavonoids extraction using water bath heating from Oenanthe javanica, a series of single-factor experiments were made to investigate the effects of liquid-to-solid ratio, ethanol concentration, extraction temperature and duration. Based on the experiment results, a response surface design was generated by the Design-Expert software according to the Box-Behnken Design principle and experimental data obtained were subjected to quadratic regression analysis to create a mathematical model to predict the optimal extraction condition which is extracting for 2.5 h under 73.76 ℃ with liquid-to-solid ratio 1∶25 and ethanol concentration 70%. Validation experiments were carried out at these optimum conditions and the results indicate that the flavonoid yield of leave is 31.478 mg/g（approximates the prediction of 32.0041 mg/g） and that of stem is 6.214 mg/g. The analysis of flavonoids from Oenanthe javanica by high performance liquid chromatography showed that rutin, quercetin-3-O-glucoside, quercetin-3-L-rhamnoside,quercetin, kaempferol are mainly included.

关 键 词：水芹 黄酮 响应面法 高效液相色谱 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]