星点设计-响应面优化苦荞壳黄酮超声提取工艺  

The Study of Ultrasonic Extraction and Optimization on the Flavonoids of Tatary Buckwheat with Response Surface Analysis Methods

作　　者：陈金娥[1] 王亚君[1] 赵志刚[1] 刘勇麟[1] 张海容[1] 

机构地区：[1]山西省忻州师范学院生化分析技术研究所,山西忻州034000

出　　处：《食品研究与开发》2015年第12期19-24,共6页Food Research and Development

基　　金：忻州师范学院重点学科建设项目资助计划(xk201402);山西省高等学校教学改革项目(2015-100);忻州师范学院应用化学创新实践基地(2013-31);山西省教育厅重点建设学科项目(20141010)

摘　　要：利用响应面分析方法优化苦荞中黄酮的超声提取条件;在单因素试验的基础上,通过星点设计-中心组合法研究了超声功率、超声时间、超声温度、液固比对黄酮得率的影响。结果表明,黄酮最佳超声提取工艺条件为:超声提取功率50 W,超声提取时间26 min,超声提取温度53℃,液固比49 m L/g,提取次数2次,在此条件下黄酮得率为2.02%。The ultrasonic extraction conditions of the flavonoids of the Tatary Buckwheat shell were optimized with response surface analysis methods on the basis of single-factor experiments. The effects of ultrasonic power, ultrasonic time, ultrasonic temperature, liquid to solid ratio on yield of flavonoids of the Tatary Buckwheat shell were investigated using a central composite design. The results showed that the best conditions of ultrasonic extraction flavonoids were as follows：50 W of ultrasonic extraction power, 26 min of extraction time, 53℃of extraction temperature, 49 mL/g of liquid to solid ratio, two grade of extraction times by Design Expert 7, the yield of flavonoids was up to 2.02%in optimal condition.

关 键 词：苦荞黄酮 响应面法 超声提取 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]