响应曲面法优化黄秋葵花总黄酮的提取工艺  

Study on the extraction technology of total flavones from okra flowers by response surface methodology

作　　者：郭溆[1,2] 田硕 王维婷[1,2] 王青[1,2] 孙卿[1,2] 孙金月[1,2] 

机构地区：[1]山东省农产品精深加工技术重点实验室,济南250100 [2]山东省农业科学院农产品研究所,济南250100 [3]济南市畜产品质量安全监测中心,济南250000

出　　处：《中国食品添加剂》2016年第2期89-95,共7页China Food Additives

基　　金：山东省农业科学院青年科研基金(2015YQN56);山东省农业科学院青年科研基金(2014QNM55);山东省泰山学者海外特聘专家人才引进项目(tshw20120747)

摘　　要：为提高黄秋葵花总黄酮的提取率,利用响应曲面法优化了黄秋葵花总黄酮的回流提取工艺。在乙醇浓度、提取温度、料液比、提取时间共4个单因素试验的基础上,采用Box-Behnken design方法进行四因素三水平试验,以总黄酮提取率为响应值,通过响应面分析得到二次多项式回归方程的预测模型。结果表明:料夜比对黄秋葵花总黄酮提取率的影响达到极显著水平(P<0.01),乙醇浓度与提取温度对提取率的影响达到显著水平(P<0.05),四因素对总黄酮提取率的影响作用大小依次为:料液比>提取温度>乙醇浓度>提取时间。黄秋葵花总黄酮提取的最佳工艺条件为乙醇浓度40%,提取温度60℃,料液比1∶160(g∶mL),提取时间30min。黄秋葵花总黄酮提取率预测值为28.72mg/g,验证后提取率为27.98mg/g,与预测值基本吻合,相对误差为2.58%。To efficiently extract total flavones from okra flowers,the response surface methodology was applied to optimize the extraction technology. The Box-Behnken design method was used to conduct the 4-factors and 3-levels experiment on the basis of single-factor responsive surface analysis. The ethanol concentration,extraction temperature,solid/liquid ratio and extraction time were the response factors. The yield of total flavones was the response value. The results showed that the yield of total flavones was significantly affected by ethanol concentration,extraction temperature,solid/liquid ratio. The effects of the 4 factors on total flavones yield were in the order of solid/liquid ratio,extraction temperature,ethanol concentration and extraction time. The optimum extraction conditions were ：the ethanol concentration 40%,extraction temperature 60 ℃,extraction time 30 min and solid/liquid ratio as 1∶160（g∶mL）. The predicted value of total flavones yield was 28.72mg/g and the verified value was 27.98mg/g. The verified value was basically close to the predicted one with a relative error of 2.58%.

关 键 词：黄秋葵花 总黄酮 提取工艺 响应曲面法 

分 类 号：TS202.1[轻工技术与工程—食品科学]