响应面法优化超声波辅助提取罗望子壳中总黄酮的工艺研究  

Optimization of ultrasonic assisted extraction conditions of flavonoids from Tamarindus indica shell by response surface method

作　　者：文攀[1] 陈继姝 裴志胜[1] 金雅婷[1] 

机构地区：[1]琼州学院,海南三亚572022

出　　处：《食品工业科技》2015年第20期248-252,共5页Science and Technology of Food Industry

基　　金：2013年国家级大学生创新创业训练计划项目(201311100068);三亚市院地科技合作项目(2013YD34)

摘　　要：以罗望子壳为材料,用乙醇作为提取剂,利用超声波辅助提取罗望子壳中的总黄酮。以总黄酮的提取率为指标,进行料液比、乙醇浓度、超声波时间和超声波功率的单因素实验,并在此基础上,选取料液比、乙醇浓度、超声波时间和超声波功率进行响应面优化实验。结果表明,罗望子壳中总黄酮的最佳提取工艺参数为:料液比1∶47(g/m L)、乙醇浓度60%、超声波时间26 min、超声波功率1080 W,在此工艺条件下,罗望子壳中总黄酮的提取率为81.59%。The shell of Tamarindus indica as material,ethanol as extracting agent,the flavonoids in Tamarindus indics was extracted by ultrasonic assisted extraction. The extraction ratio of total flavonoids as index,material liquid ratio,ethanol concentration,ultrasonic time and ultrasonic power as factors,single factor test and response surface optimization test were taken. The results showed that the optimum extraction conditions of flavonoids from Tamarindus indica shell were concentration of ethanol 60% ,liquid-solid ration of 1：47 （g/mL）,ultrasonic time 26 min,and ultrasonic power 1080 W. Under the above optimized conditions,the yield of flavonoids from Tamarindus indica shell was 81.59%.

关 键 词：超声波辅助提取 响应面法 优化实验 工艺参数 总黄酮 罗望子 超声波功率 乙醇浓度 

分 类 号：TS209[轻工技术与工程—食品科学]