超声波辅助提取石橄榄总黄酮的工艺  

Study on Ultrasonic-Assisted Extraction of Total Flavonoids from Pholidota chinensis Lindl

作　　者：陈建福[1,2] 林洵[1] 陈美慧[2] 陈文娟[3] 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000 [2]闽南师范大学生物科学与技术学院,福建漳州363000 [3]漳州城市职业学院食品工程系,福建漳州363000

出　　处：《上海交通大学学报（农业科学版）》2016年第2期33-39,共7页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：福建省高校杰出青年科研人才培育计划(闽教课[2015]54号);福建省中青年教师教育科研计划项目(JA14436);漳州职业技术学院科研计划项目(ZZY 1502)

摘　　要：以石橄榄为原料,利用响应面法优化了超声波辅助提取总黄酮的工艺。在单因素试验基础上,以总黄酮提取率为响应值,选取乙醇浓度、液料比、超声温度、超声时间为自变量,采用BoxBehnken实验设计方法,研究各自变量及其交互作用对总黄酮提取率的影响,建立了总黄酮提取率与提取过程中各因素的二次多项式模型。结果表明,超声波辅助提取石橄榄总黄酮的最佳工艺条件为:乙醇浓度66%,液料比26mL/g,超声温度61℃、超声时间41min,该条件下总黄酮提取率为1.76%,与预测值相对误差为1.12%,验证了该模型的有效性。该工艺与热浸提法相比,大大缩短了提取时间,且提取率提高了43.09%,该研究为开发利用石橄榄资源提供了基础理论与参考。Surface methodology was used to optimize the conditions for ultrasonic-assisted extraction of total flavonoids fromPholidota chinensis Lindl.Based on single-factor experiments,Box-Benhnken design involving four factors as independent variables were used to set up aquadratic polynomial regression equation for the yield of total flavonoids as function of ethanol concentration,liquid-material ratio,ultrasonic temperature and time.Each variable and their interactions on the yield were studied by using response surface analysis.The results showed that the optimal extraction conditions of total flavonoids from Pholidota chinensis Lindl were：ethanol concentration 66%,liquid-to-material ratio 26 mL/g,ultrasonic temperature 61℃and ultrasonic time 41 min.The yield of total flavonoids could be up to 1.76%under the optimal extraction condition.The relative error was 1.12% compared to the predictive value which indicated the feasible model fitted well with the experimental data.In addition,the extraction yield increased by 43.09%and the extraction time was significantly reduced compared with heat extraction.This study provided theory and references for the resource utilization of Pholidota chinensis Lindl.

关 键 词：超声波 石橄榄 总黄酮 优化 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程] S38[轻工技术与工程—食品科学与工程]