响应面法优化超声辅助提取无花果叶功能性成分工艺  

Optimization of Ultrasonic-Assisted Extraction Technique of Functional Components in Fig Leaves by Response Surface Methodology

作　　者：任紫烟 梁爽[1] 赵丛枝[1] 宋春丽[1] 唐霞[1] 张子德[1] REN Zi-yan;LIANG Shuang;ZHAO Cong-zhi;SONG Chun-li;TANG Xia;ZHANG Zi-de(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《保鲜与加工》2021年第1期105-112,共8页Storage and Process

摘　　要：以无花果叶为试材,乙醇为提取试剂,采用超声辅助提取无花果叶中的功能性成分。以超声温度、乙醇浓度、料液比、超声时间为单因素,功能性成分(黄酮、补骨脂素、佛手柑内酯)得率为指标,在单因素试验的基础上,采用响应面法优化无花果叶功能性成分提取工艺。结果表明,最佳提取工艺条件为:超声温度72℃,乙醇浓度50%,料液比1∶45(g/mL),超声时间40 min,在该条件下,黄酮、补骨脂素、佛手柑内酯得率(37.93、11.56、2.02 mg/g)与预测值(38.11、11.56、2.05 mg/g)基本一致。Functional components were extracted from fig leaves by ultrasonic-assisted method with ethanol as extractant.With extraction yields of the functional components including flavonoids,psoralen,and bergapten as test index,ultrasonic temperature,ethanol concentration,solid-liquid ratio and ultrasonic time as factors,on the basis of single factor experiment,the ultrasonic-assisted extraction technique was optimized using response surface methodology.The results showed that,the optimal extraction conditions were as follows:ultrasonic temperature 72℃,ethanol concentration 50%,solid-liquid ratio 1∶45(g/mL),and ltrasonic time 40 minutes.The yields of flavonoids,psoralen,and bergapten(37.93,11.56,2.02 mg/g)were consistent basically with their predicted values(38.11,11.56,2.05 mg/g).

关 键 词：无花果叶 功能性成分 超声辅助提取 响应面分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]