漳平水仙饼茶中总黄酮提取工艺优化研究  

Optimizal Extracting Process for Total Flavonoids of Zhangping Shuixian Tea Cake

作　　者：黎英[1] 严月萍[1] 饶龙英 陈雪梅[1] 

机构地区：[1]龙岩学院,福建龙岩364000

出　　处：《龙岩学院学报》2015年第2期61-67,共7页Journal of Longyan University

基　　金：福建省教育厅科研项目(JA13310)

摘　　要：采用超声波辅助提取漳平水仙饼茶总黄酮,在单因素试验的基础上,选取乙醇浓度、液料比、超声功率和提取时间为自变量,总黄酮的得率为响应值,应用Box-Behnken中心组合试验设计建立数学模型,进行响应面分析。结果表明:最优的提取工艺条件为:乙醇体积分数62%,液料比25∶1(m L/g),超声功率400 W,提取时间36 min,水仙饼茶总黄酮得率为3.125 mg/g与模型预测值3.136 mg/g基本一致。The ultrasonic-assisted method is used to extract total flavonoids from Zhangping Shuixian Tea cake. Based on the single factor experiment, ethanol concentration, ratio of solvent to material, ultrasonic power and extraction time were chosen as influencing factors, and total flavonoids yield as the response value. The corresponding mathematical models were established by Box-Behnken design. The optimal extraction conditions were determined as follows： ethanol concentration 62%, ratio of solvent to material 25：1（mL/g）, ultrasonic power 400 W and extraction time 36 min. Under these conditions, the extraction yield of total flavonoids is 3.125 mg/g, which is basically consistent with its predicted value of 3.136 mg/g.

关 键 词：超声波辅助提取 漳平水仙饼茶 总黄酮 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]