响应面法优化水飞蓟茎中总黄酮的提取工艺  

Optimization extraction of total flavonoids from stems of Silybum marianum by response surface methodology

作　　者：于金跃 孙晶[1] 李新华[1] 齐晓军[1] 王海娜[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品工业科技》2015年第6期295-298,303,共5页Science and Technology of Food Industry

摘　　要：利用响应面法优化水飞蓟茎中黄酮类物质的提取工艺。分别研究提取时间、乙醇体积分数、料液比、提取温度四个单因素实验对水飞蓟茎中总黄酮提取量的影响。实验结果表明,最佳提取工艺为提取时间50min、提取温度61℃、乙醇体积分数40%、料液比1∶40。该条件下水飞蓟茎中总黄酮提取量为4.71mg/g,与多项式回归模型的结果一致。The flavonoids from stems of Silybum marianum were extracted with ethanol,and the extraction process was optimized by response surface methodology,four single factors test were made to investigate the effects of extraction time,ethanol concentration,material-liquid ratio on total fiavonoids yield. The research findings showed that the optimized conditions were as follows.extraction time 50min,extraction temperature 61℃, ethanol concentration 40%, material-liquid ratio 1：40. Under the conditions,the yield of flavonoids was 4.71g/mg with results of a polynomial regression model were in agreement.

关 键 词：水飞蓟茎 总黄酮 响应面法 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]