二次回归正交旋转组合设计优化茼蒿籽中总黄酮的微波提取工艺  

Optimization of microwave-assisted extraction technology for flavonoids from Chrysanthemum coronarium L. seeds by quadratic regression orthogonal rotary

作　　者：张禄捷 李荣[1] 姜子涛[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院/天津市食品生物技术重点实验室,天津300134

出　　处：《浙江农业学报》2015年第7期1233-1238,共6页Acta Agriculturae Zhejiangensis

基　　金：天津市自然科学基金重点项目(12JCZDJC34100);天津市高等学校创新团队培养计划(TD12-5049);天津市高校科技发展基金项目(20110608)

摘　　要：为了得到茼蒿籽中总黄酮的最优微波提取条件,首先用单因素试验来评价影响总黄酮提取率的因素,得到3个主要因素,即微波温度、液料比和乙醇浓度。然后利用二次回归正交旋转组合设计优化茼蒿籽中总黄酮的提取工艺,确定了最佳提取条件为微波温度72℃,乙醇浓度68%,液料比25∶1。在此条件下,黄酮提取率的预测值为3.29%,实测值为3.15%,误差为-0.042 5。试验结果证明,二次回归正交旋转组合设计法可以很好地优化茼蒿籽中总黄酮的微波提取工艺。In order to obtain the optimum extraction conditions of total flavonoids from Chrysanthemum coronarium L. seeds, the factors affecting the extraction rate of total flavonoids were evaluated by single factor experiment firstly and three main factors including the ethanol concentration, the ratio of solvent to sample and the microwave-assisted ex- traction temperature were selected. Further, these factors were optimized using quadratic orthogonal rotation combi- nation design. The optimal extraction conditions were determined as follows： the microwave-assisted extraction tem- perature 72℃, the ethanol concentration 68%, and the ratio of solvent to sample 25 ： 1. Under the optimal extraction conditions, the predicted extraction rate of total flavonoids was 3.29%, the measured value was 3.15%, and the standard deviation was -0. 042 5. The result indicated that the extraction technology of total flavonoids from Chrys- anthemum coronarium L. seeds could be optimized by the quadratic regression orthogonal rotary method.

关 键 词：茼蒿籽 总黄酮 二次回归正交旋转 微波提取 

分 类 号：S567.239[农业科学—中草药栽培] TS201.2[农业科学—作物学]