响应面分析法优化碱蓬黄酮提取工艺  

Optimization of extraction process of flavonoids from Suaeda salsa by response surface methodology

作　　者：庞庭才[1] 钟秋平[1] 胡上英[1] 徐淑庆[1] 李创莲 PANG Tingcai ZHONG Qiuping HU Shangying XU Shuqing LI Chuanglian(College of Food Engineering, Qinzhou University, Qinzhou 535099, Chin)

机构地区：[1]钦州学院食品工程学院,广西钦州535099

出　　处：《中国酿造》2016年第11期140-144,共5页China Brewing

基　　金：钦州学院校级科研项目(2013XJKY-09B)

摘　　要：利用响应面分析法优化碱蓬黄酮的提取工艺。以黄酮得率为评价指标,采用单因素试验和响应面分析法对乙醇体积分数、料液比、提取时间和提取温度进行考察,优选出最佳碱蓬黄酮提取工艺为:乙醇体积分数89.0%,料液比1∶35(g∶mL),提取时间3.1 h,提取温度67.0℃,碱蓬黄酮得率理论值为3.52%。在此最佳工艺条件下进行验证试验,碱蓬黄酮得率实际值为3.50%,说明该优化方法合理可行。The extraction conditions of flavonoids from Suaeda salsa were optimized by response surface methodology. Using the flavonoids yield as evaluation index, the ethanol content, solid-liquid ratio, extraction time and temperature were researched by single factor experiments and response surface methodology. The optimal extraction conditions of flavonoids from Suaeda salsa were ethanol content 89.0%, solid-liquid ratio 1：35 （g：ml）, extraction time 3.1 h and temperature 67.0℃. Under the conditions, the theoretical value and actual value of S. salsa flavonoids yield was 3.52% and 3.50%, respectively, which showed that the optimal method was reasonable and feasible.

关 键 词：响应面法 碱蓬 黄酮 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]