Plackett-Burman设计和响应面法优化黑果小檗果实总黄酮超声提取工艺  

Optimized ultrasonic extraction technology of total flavonoids from fruits of Berberis heteropoda Schrenk by Plackett-Burman design and response surface methodology

作　　者：高宁[1] 张婷婷[1] 张薇[1] 李莉[1] GAO Ning ZHAN Ting ting ZHANG Wei LI Li(College of Pharmacy, Xinjiang Medical University, Urumqi 830011 ,China)

机构地区：[1]新疆医科大学药学院,乌鲁木齐830011

出　　处：《新疆医科大学学报》2017年第4期494-497,共4页Journal of Xinjiang Medical University

基　　金：国家自然科学基金项目(81260485);新疆医科大学研究生创新创业项目(CXCY095)

摘　　要：目的优化黑果小檗干燥果实总黄酮超声提取工艺。方法采用Plackett-Burman(PB)设计评价影响超声提取黑果小檗果实总黄酮得率的因素,筛选了3个主要影响因素,经响应面分析法进一步优化,最终得到最佳提取条件。结果黑果小檗干燥果实总黄酮超声提取最优工艺条件为:乙醇浓度64%、液料比29∶1、提取时间32min、超声功率350 W、提取次数3次,总黄酮提取率为6.213%。结论该方法简便、合理,适用于黑果小檗干燥果实中总黄酮的提取。Objective To optimize the ultrasonic extraction process of total flavonoids from Berberis heteropodaSchrenk.Methods The factors affecting the extraction rate of total flavonoids were evaluated by Plackett-Burman（PB）design firstly.Three main factors were selected.These factors were further optimized by Response Surface Methodology（RSM）.Results The optimum conditions for ultrasound extraction included taking ethanol volume fraction of 64%,liquid-solid ratio 29∶1,ultrasonic for 32 min thirdly,ultrasonic power 350 Wand obtaining 6.213%of the total flavonoids.Conclusion The method is simple and reasonable for the extraction of total flavonoids from dry fruits of Berberis heteropoda Schrenk.

关 键 词：黑果小檗 总黄酮 超声提取 PLACKETT-BURMAN设计 响应面法 

分 类 号：R931.6[医药卫生—生药学]