响应面法优化提取香菜根中总黄酮的工艺研究  

Optimization of Extraction Technology of Total Flavonoids from Coriander Roots by Response Surface Methodology

作　　者：张珍 杨秦[1,2] 肖洪 史晶晶[2,3] 金玉成 刘士健 ZHANG Zhen;YANG Qin;XIAO Hong;SHI Jing-jing;JIN Yu-cheng;LIU Shi- jian(National Experimental and Teaching Demonstration Center for Food Science and Engineering (Southwest University) College of Food Science, Southwest University, Chongqing 400715, China;Citrus Research Institute, Southwest University, Chongqing 400712, China;Beijing Zhengboheyuan Technology Co., Ltd., Beijing 102400, China;Chongqing Branch of Bejing Zhengboheyuan Technology Co., Ltd. Chongqing 400716, China)

机构地区：[1]西南大学食品科学学院食品科学与工程国家级实验教学示范中心(西南大学),重庆400715 [2]西南大学柑桔研究所,重庆400712 [3]北京正博和源科技有限公司,北京102400 [4]北京正博和源科技有限公司重庆分公司,重庆400716

出　　处：《中国调味品》2019年第5期17-20,27,共5页China Condiment

摘　　要：目的:采用响应面法优化香菜根中总黄酮的提取条件。方法:采用乙醇热浸提法,在提取时间、提取温度、液料比和乙醇体积分数这些单因素试验基础上,选取试验因素和水平,运用Design-Expert V8.0.6软件采用三因素三水平进行响应面分析,将香菜根中总黄酮的含量作为响应值。结果:通过实验得到乙醇热浸提香菜根中总黄酮的最优工艺是提取温度71℃、液料比31∶1(mL/g)、乙醇体积分数71%。结论:该条件下总黄酮的提取量为0.1691mg/g。Objective: Response surface methodology is used to optimize the extraction conditions of total flavonoids from coriander roots. Methods: Ethanol heat extraction method is used to select test factors and levels based on single factor experiments such as extraction time, extraction temperature, liquid-solid ratio and ethanol concentration. The response surface analysis of three factors and three levels is used with Design-Expert V8.0.6. The flavonoid content in coriander roots as the response value is used in response surface analysis. Result: The optimum extraction process of total flavonoids in ethanol-extracted coriander roots is obtained by experiments: extraction temperature is 71 ℃, liquid- solid ratio is 31∶1 (mL/g), and ethanol volume fraction is 71%. Conclusion: Under such conditions, the total flavonoids extraction amount is 0.1691 mg/g.

关 键 词：香菜根 总黄酮 乙醇热浸提法 响应面 

分 类 号：TS207.3[轻工技术与工程—食品科学]