响应面法优化杨梅叶中黄酮提取工艺的研究  

Extracting Total Flavonoids from Myrica rubra Leaves Determined by Using Response Surface Methodology

作　　者：李尚谦[1] 张斌[1] 郭辉[1] 钱俊青[1] 

机构地区：[1]浙江工业大学药学院,杭州310014

出　　处：《食品工业》2015年第2期108-111,共4页The Food Industry

基　　金：浙江省创新团队项目(2010R50032)

摘　　要：杨梅叶中的黄酮类活性成分具有抑制血小板聚集、调血脂、抗氧化、抑菌、抗肿瘤等作用。使用乙醇浸体法提取杨梅叶中的黄酮类活性成分,并采用响应面法优化提取工艺条件。最终得到最佳提取条件为料液比1∶64(g/m L),提取温度52.5℃,乙醇体积分数为64%,提取时间为4.5 h,杨梅黄酮提取率达到4.01 mg/g。To determine the proper factor for extracting total flavonoids from Myrica rubra leaves, several factors, such as the temperature, concentration of extraction solvent, time, and the solid/liquid ratios, were investigated and the optimal conditions were obtained from the experiments with response surface methodology. The optimum condition for extracting total flavonoids was in 64% ethanol at 52.5 ℃ for 4.5 h and the solid/liquid ratios was 1 ： 64 （g/mL）. The extraction percentage of flavonoids was 4.01 mg/g with the described conditions.

关 键 词：杨梅 黄酮 提取 响应面 

分 类 号：TQ464[化学工程—制药化工]