响应面法优化超声提取芦笋总皂苷  

Optimization ultrasonic extraction process of total saponins from Asparagus officinalis L. by response surface methodology

作　　者：揭晶[1] 孙桂芝[1] 刘冬琳[1] 张勇钢[1] 

机构地区：[1]武汉生物工程学院制药工程系,湖北武汉430415

出　　处：《食品工业科技》2015年第6期309-312,共4页Science and Technology of Food Industry

基　　金：2013国家自然科学基金资助项目(31302144);湖北省自然科学基金项目(2012FFB05201);2012年度湖北省高等学校青年教师深入企业行动计划项目(XD2012501)

摘　　要：利用响应面法对超声提取芦笋总皂苷的工艺进行优化。实验研究了超声条件下影响芦笋总皂苷得率的因素,包括乙醇浓度、料液比、超声时间、超声温度,并通过响应面法优化提取工艺。根据中心组合设计原理采用三因素三水平的响应面分析法,得出了超声提取芦笋总皂苷的最佳工艺条件为:料液比1∶15(W/V),乙醇浓度74%,超声时间54min,超声温度50℃,此时芦笋总皂苷得率为13.06%,接近于模型预测值13.18%。To optimize the ultrasonic extraction technique for the total saponins from Asparagus officinalis L. by response surface methodology. The effect factors on the yield of total saponins from Asparagus officinalis L. were studied with ultrasonic condition,including ethanol concentration,solid-liquid ratio,ultrasonic time, ultrasonic temperature. The optimized extraction process was found through the response surface methodology. According to the principle of central composite design with the response surface methodology of three factors and three levels ,the optimum ultrasound extraction technology was as following：solid-liquid ratio 1：15（W/V）, 74% ethanol, ultrasonic time 54min, ultrasonic temperature 50℃. Under the conditions,the extraction yield of the total saponins of Asparagus officinalis L. was 13.06% ,which was well matched with the predictive extraction yield 13.18%.

关 键 词：响应面法 超声提取 芦笋 总皂苷 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]