超声波辅助提取状元豆总黄酮工艺条件优化  

Optimization of ultrasound- assisted extraction technology of total flavonoids of the beans champion

作　　者：黎英[1] 赖丹妮[1] 尤双圳 陈雪梅[1] 石小琼[1] 

机构地区：[1]龙岩学院,福建龙岩364012

出　　处：《食品工业科技》2015年第9期224-228,共5页Science and Technology of Food Industry

基　　金：福建省教育厅科研项目(JA13310)

摘　　要：以状元豆为原料,采用响应面法优化其总黄酮得率的工艺条件。在单因素实验的基础上,选取乙醇体积分数、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中心组合实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30∶1(m L/g),超声功率458W,提取时间40min,总黄酮得率为0.827%,与预测的得率0.831%相比,相对误差为0.48%,说明该模型可靠,与实际情况拟合较好。Response surface methodology was employed to determine optimum conditions for extraction of flavonoids of beans champion. Based on the single factor experiment,ethanol concentration,solvent of ratio to material,ultrasonic power and extraction time were chosen as influencing factors,and the extraction yield of total flavonoids as response value,and then Box- Behnken central combination design were obtained.The optimal extraction conditions were determined as follows： ethanol concentration 62%,solvent of ratio to material 30∶1（ mL / g）,ultrasonic power 458 W and extraction time 40 min.Under these conditions,the extraction yield of total flavonoids was0.827% in comparison with the predicted yield of 0.831%.The relative error was 0.48%,which suggested that the optimal extraction conditions were reliable.

关 键 词：状元豆 总黄酮 超声波辅助提取 响应面分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]