响应面法优化白兰叶总黄酮的提取工艺研究  

EXTRACTION TECHNOLOGY OF TOTAL FLAVONOIDS FROM MICHELIA ALBA LEAVES USING RESPONSE SURFACE METHOD

作　　者：陈建福[1,2] 林洵[1] 林萍萍[2] 庄远红[2] 

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

出　　处：《井冈山大学学报（自然科学版）》2016年第6期30-35,共6页Journal of Jinggangshan University (Natural Science)

基　　金：福建省高校杰出青年科研人才培育计划项目(闽教科[2015]54号);福建省中青年教师教育科研计划项目(JA15688);漳州职业技术学院科技计划项目(ZZY1502)

摘　　要：为优化白兰叶总黄酮的提取工艺,在单因素实验的基础上,以白兰花叶总黄酮提取率为响应值,进行响应面优化。结果表明白兰叶总黄酮提取的最佳工艺条件为:提取温度73℃,提取时间130 min,乙醇浓度60%,液料比17 m L/g,在此条件下,测得白兰叶总黄酮的提取率为9.21%,与理论预测值相对误差为1.39%,验证了回归模型的有效性,说明回归模型拟合度好,准确率高,可靠性强,可用于白兰叶总黄酮提取工艺的优化。To study the extraction technology of total flavonoids from Michelia alba leaves, based on single factor test, the extraction technology was optimized by response surface method. The results showed that the optimal conditions were temperature of 73℃, time of 130 min, ethanol concentration of 60% and liquid to material ratio of 17 mL/g. under the optimal extraction condition the yield of total flavonoids could be up to 9.21% and the relative error was 1.39% compared to the predictive value which indicated the feasible model fit well with the experimental data. The regression model was good, high accuracy and reliability, which could be used to optimize the extraction technology of total flavonoids from M. alba leaves.

关 键 词：白兰叶 总黄酮 提取 

分 类 号：TQ91[化学工程] TS201[轻工技术与工程—食品科学]