响应面法优化超声波辅助提取广西大果山楂叶黄酮工艺  

Optimization of ultrasonic-assisted extraction of flavonoids from Guangxi big fruit hawthorn leaves by response surface methodology

作　　者：磨正遵 商飞飞[2] 潘中田 张丽鲜[1,2] 李思思 MO Zheng-zun;SHANG Fei-fei;PAN Zhong-tian;ZHANG Li-xian;LI Si-si(School of food Science and Technology,Dalian Polytechnic University,Dalian,Liaoning 116034,China;Research Institute of Food Science ＆ Engineering Technology,Hezhou University,Hezhou,Guangxi 542899,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]贺州学院食品科学与工程技术研究院,广西贺州542899

出　　处：《南方农业学报》2018年第5期986-992,共7页Journal of Southern Agriculture

基　　金：广西重大科技项目(桂科AA16380033)

摘　　要：【目的】优化超声波辅助提取广西大果山楂叶黄酮的工艺条件,为广西大果山楂叶资源的开发利用提供技术参考。【方法】以广西大果山楂叶为原料,以超纯水为提取剂,通过单因素及响应面试验对超声波辅助提取山楂叶黄酮工艺进行优化,探讨超声波功率、提取温度、提取时间和料液比4个因素对黄酮提取率的影响。【结果】通过响应面试验建立二次多项回归方程:Y=52.91+1.41A+1.08B+1.63C+0.51AB+0.89AC+0.052BC-4.53A2-0.97B2-1.36C2(Y为黄酮提取率,A为提取温度,B为提取时间,C为料液比)。超声波辅助提取广西大果山楂叶黄酮的最佳工艺条件为:超声波功率140 W、提取温度59℃、提取时间120 min、料液比1∶56(g/m L),在此条件下黄酮提取率为54.18 mg/g,与预测值53.86 mg/g的误差小。3个因素对广西大果山楂叶黄酮提取率影响主次排序为料液比>提取温度>提取时间,提取温度与料液比的交互作用对山楂叶黄酮提取率有显著影响(P<0.05)。【结论】响应面优化得到的超声波辅助水提广西大果山楂叶黄酮工艺具有提取率高、精度高、工艺稳定的优点,可在生产中推广应用。【Objective】The technology condition of ultrasonic-assisted extraction of flavonoids from Guangxi big fruit hawthorn leaves was optimized in order to provide technical reference for the resource utilization of Guangxi big fruit hawthorn leaves.【Method】The ultrasonic-assisted extraction of flavonoids from hawthorn leaves was optimized by using single factor and response surface test,taking the Guangxi big fruit hawthorn leaves as the raw material,and ultra-pure water as the extractant. The effects of four factors including ultrasonic power,extraction temperature,extraction time and solid liquid ratio on extraction rate of flavonoids were studied.【Result】According to response surface test,the quadratic regression model equation was established：Y=52.91 ＋1.41 A ＋1.08 B ＋1.63 C ＋0.51 AB ＋0.89 AC ＋0.052 BC-4.53 A2-0.97 B2-1.36 C2（Y referred to the extraction rate of flavonoids;A referred to extraction temperature;B referred to extraction time;and C referred to solid liquid ratio）. The optimum technology conditions for ultrasonic-assisted extraction of flavonoids from big fruit hawthorn leaves were as follows：the ultrasonic power was 140 W;the extraction temperature 59 ℃;extraction time 120 min and solid liquid ratio 1∶56（g/m L）. Under such conditions,the extraction rate of flavonoid was 54.18 mg/g and the error was small compared with the predictive value（53.86 mg/g）. According to importance order,the influence of the three factors on the extraction rate of flavonoids from Guangxi big fruit hawthorn leaves was solid liquid ratioextraction temperatureextraction time. And the interaction between extraction temperature and solid-liquid ratio had significant influence on the extraction rate of flavonoids from hawthorn leaves（P〈0.05）.【Conclusion】The ultrasonic-assisted water extraction optimized by response surface has following advantages：high extraction rate,high precision and stable technology,so it can be used for the promotion and application in production.

关 键 词：广西大果山楂叶 黄酮 超声波辅助提取 响应面法 

分 类 号：S661.5[农业科学—果树学]