响应面法优化回流提取大果山楂总黄酮工艺  

Reflux extraction process optimization of total flavonoids from Malus domeri(Bois)Chev. fruits by response surface methodology

作　　者：黄欣欣[1] 叶志青[1] 郭兵兵[1] 文良娟[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《南方农业学报》2015年第6期1089-1095,共7页Journal of Southern Agriculture

基　　金：广西科学研究与技术开发计划项目(桂科能1347017-2-6)

摘　　要：【目的】采用响应面法优化回流提取大果山楂总黄酮的工艺条件,为其开发利用提供技术参考。【方法】以广西昭平大果山楂为原料、乙醇为提取溶剂,在单因素试验的基础上,选择乙醇体积分数、提取温度、提取时间和料液比为影响因素,以总黄酮提取量为响应值,根据Box-Behnken响应曲面试验原理设计4因素3水平响应面试验,建立数学模型,确定最佳工艺条件,并比较4个不同产地(昭平、丹龙、新里、平乐)大果山楂总黄酮含量。【结果】乙醇体积分数、提取温度和提取时间对大果山楂总黄酮提取量有极显著影响(P<0.01,下同);提取温度与乙醇体积分数、提取时间与提取温度的交互作用对大果山楂总黄酮提取量也有极显著影响,提取温度与料液比的交互作用有显著影响(P<0.05)。回流提取大果山楂总黄酮的最佳工艺条件为:以50%乙醇为提取溶剂,在提取温度70℃、料液比1∶18的条件下提取3.5 h,大果山楂总黄酮提取量达22.68 mg/g,与理论值22.72 mg/g非常接近。昭平、丹龙、新里、平乐4个产地大果山楂总黄酮含量有一定差异,分别为22.68、25.02、23.89和21.25 mg/g。【结论】采用响应面法优化大果山楂总黄酮提取工艺切实可行,大果山楂总黄酮含量较高,可用于功能性食品的开发。【Objective】The extraction process of total flavonoids from Malus domeri（Bois） Chev. was optimized through response surface methodology, in order to provide technical references for its development and utilization. 【Method】Using M. domeri（Bois） Chev. fruit from Zhaoping county of Guangxi as material and ethanol as extraction solvent, four influencing factors viz., ethanol concentration, solid-to-liquid ratio, extraction time and temperature were selected to investigate total flavonoids yield based on single factor test. Then the response surface experiment of four factors three levels was designed to establish quadratic regression model with the response values, according to principle of Box-Behnken response surface methodology, in order to determine optimum technological conditions for extracting total flavonoids. Besides, the total flavonoids content of M. domeri（Bois） Chev. from four different producing areas（Zhaoping, Danlong, Xinli and Pingle） were compared and analysed. 【Result】The results showed that ethanol volume fraction, extraction time and temperature had extremely significant influence on total flavonoids extraction yield（P〈0.01, the same below）, and their interactions also had extremely significant influence on total flavonoids extraction yield. The interactions of extraction temperature and solid-to-liquid ratio had significant influence on total flavonoids extraction（P〈0.05）. The optimum conditions of reflux extraction were as follows： ethanol volume fraction of 50%,extraction temperature at 70 ℃, extraction time of 3.5 h and solid-to-liquid ratio of 1∶18. Under the above optimum conditions, the total flavonoids content of fruit reached up to 22.68mg/g, which was close to the theoretical value（22.72 mg/g）. In addition, the total flavonoids contents of M. domeri（Bois）Chev. fruits from four different producing areas viz., Zhaoping, Danlong, Xinli and Pingle were 22.68, 25.02, 23.89 and21.25 mg/g respectively with some differences. 【Conclusion �

关 键 词：大果山楂 总黄酮 响应面法 回流提取 工艺优化 

分 类 号：R284.2[医药卫生—中药学]