响应面法优化油枣中总黄酮的提取工艺  

Optimization of total flavonoids extraction process from Chinese jujube by response surface methodology

作　　者：王争争[1,2] 杨庆文[1] 杨宇霞[1] 张磊[1] 赵欣[1] 李慧[1] 

机构地区：[1]山西省生物研究所,山西太原030006 [2]山西农业大学园艺学院,山西太谷030801

出　　处：《中国酿造》2015年第3期90-94,共5页China Brewing

基　　金：山西科技攻关项目(20110311012-6)

摘　　要：在单因素试验的基础上,利用响应面法对影响油枣中总黄酮提取的3个主要因素,乙醇体积分数、料液比、提取温度进行研究,利用Design Expert软件对数据进行回归分析,得到预测模型,并进行验证。结果表明,该方法的最佳提取工艺条件为:乙醇体积分数65%,料液比1∶50(g∶m L),提取温度83℃,在此条件下油枣中总黄酮含量为6.70 mg/g。On the basis of single factor tests, the factors of ethanol concentration, solid-liquid ratio and extraction temperature that affect total flavonoid extraction from Chinese jujube were studied by response surface methodology and the model was forecasted and analyzed with Design Expert software. The results showed that the optimum extraction conditions were obtained as follows： ethanol content 65%, solid-liquid ratio 1：50（g：ml）, extraction temperature 83 ℃. Under this condition, the content of total flavonoids was 6,70 mg/g in Chinese jujube.

关 键 词：油枣 总黄酮 提取工艺 响应面法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]