响应面法优化超声波-微波协同提取黑果枸杞叶总黄酮工艺  

Optimization of Ultrasonic-microwave Synergy Extraction of Total Flavonoids from Lycium ruthenicum Leaves by Response Surface Methodology

作　　者：段亚云 李建颖[1] 程瑶 李金荣 DUAN Ya-yun;LI Jian-ying;CHENG Yao;LI Jin-rong(College of Biotechnology and Food Science,Tianjin Key Laboratory of Food Biotechnology,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品研究与开发》2018年第21期100-105,共6页Food Research and Development

基　　金：天津市科学技术普及项目(13KPXM01SY008)

摘　　要：利用响应面法对超声波-微波协同提取黑果枸杞叶总黄酮的工艺进行优化,在单因素试验基础上,以微波功率、液料比、提取时间、乙醇浓度为主要因素,总黄酮提取率为响应值,通过响应面分析法进行四因素三水平BoxBehnken试验对提取条件进行优化。结果显示,各因素对黑果枸杞叶总黄酮提取率相对影响程度为:液料比>乙醇浓度>提取时间>微波功率。且液料比18.9∶1(mL/g),乙醇浓度69%,提取时间9.9 min,微波功率175 W为最佳提取条件,此时黑果枸杞叶总黄酮提取率为(0.997±0.015)%。理论预测值为1.01%,结果与预测值基本符合,证明该模型有效,工艺稳定可行。The ultrasonic-microwave synergy extraction process of total flavonoids from Lycium ruthenicum leaves was optimized by response surface methodology.According to single-factor experiments,the microwave power,liquid to solid ratio,extraction time and ethanol concentration were selected as the main factors,extraction rate of total flavonoids as index.Thus the Box-behnken experimental design was carried out with four factors and three levels and the response surface methodology was applied to optimize the extraction conditions.The results indicated that the optimal extraction conditions were determined as follows:the microwave power of 175 W,liquid to solid ratio of 18.9∶1(mL/g),extraction time of 9.9 min and ethanol concentration of 69%.Under the above conditions,extraction rate of total flavonoids could reach(0.997±0.015)%.The theoretical value was 1.01%.The primary and secondary order of the factors affecting the extraction rate of total flavonoids was iquid to solid ratio,ethanol concentration,extraction time,microwave power.

关 键 词：黑果枸杞叶 响应面分析 超声波协同微波提取 总黄酮 

分 类 号：TQ914[化学工程]