树莓黄酮提取工艺的响应面法和正交法比较  

Comparison of the Optimized Total Flavonoids Extraction Process from Raspberry by Response Surface Methodology and Orthogonal Design

作　　者：杨静[1,2] 王茜[1] 韩红娟[1] 李兴嵩[1] 张田莉 刘永平[1] 

机构地区：[1]中北大学化工与环境学院,山西太原030051 [2]北京农学院农业部都市农业(北方)重点实验室,北京102206

出　　处：《食品研究与开发》2015年第18期101-105,共5页Food Research and Development

基　　金：国家自然科学青年基金(No.31200462);山西省自然科学青年基金(No.2012021029-1);大学生创新创业课题(No.2013-2014)资助

摘　　要：以树莓干果为研究材料,总黄酮提取率为评价指标。先分析了超声时间、浸提温度和乙醇浓度各单因素对树莓总黄酮提取率的影响,再通过响应面法和正交法比较最佳提取工艺和产率,结果显示,响应面法最佳工艺为超声时间42.30 min,浸提温度80℃,乙醇浓度51.83%(约52%),理论预测值3.83%,实际验证值3.88%,并且超声时间和乙醇浓度存在交互作用;SPSS正交法的最佳工艺为超声时间40 min,浸提温度70℃,乙醇浓度50%,实际验证值是3.78%。虽然2种方法得出相似的最佳工艺,但响应面法能提供更多更精确的信息,最终产率也略高,值得推广。Dry raspberry fruits were used as experimental materials with the total flavonoids extraction rate as a measure indicator. Three extraction parameters including ultrasound time, extraction temperature and ethanol concentration were optimized by response surface methodology（RSM） and orthogonal design based on single factor investigations for achieving the maximum extraction rate of the total flavonoids. The results showed that the theoretical value of RSM was 3.83 % under the optimum condition of ultrasound time 42.30 min, extraction temperature 80 ℃ and ethanol concentration 51.83 %（about 52 %）, and the actual extracting rate of the total flavonoids was 3.88 %.There was the interaction between ultrasound time and ethanol concentration. Moreover,the actual extraction rate of orthogonal design under the optimum condition of ultrasound time 40 min,extraction temperature 70 ℃ and ethanol concentration 50 % was 3.78 %. Although the optimum extraction conditions from two methods were the similarity, the RSM provided the more actual data information and got the higher extraction rate, which was worth of being generalized.

关 键 词：树莓 黄酮 响应面法 正交法 

分 类 号：TQ464[化学工程—制药化工]