响应面优化离子液体超声辅助提取黄花菜总黄酮工艺研究  

Study on Process Optimization of Ionic Liquid Ultrasonic-Assisted Extraction of Total Flavonoids from Hemerocallis citrina by Response Surface Method

作　　者：张腊腊[1] 胡浩斌[1] 韩明虎[1] 杨会玲 ZHANG La-la;HU Hao-bin;HAN Ming-hu;YANG Hui-ling(College of Chemistry and Chemical Engineering,Longdong University,Qingyang 745000,China)

机构地区：[1]陇东学院化学化工学院,甘肃庆阳745000

出　　处：《中国调味品》2022年第3期192-195,199,共5页China Condiment

基　　金：甘肃省高等学校创新能力提升项目(2019A-120);甘肃省高等学校科研项目创新团队(2018C-22);甘肃省青年基金项目(21JR7RM193)。

摘　　要：采用离子液体超声辅助提取黄花菜中总黄酮,以单因素试验为基础,利用Box-Behnken优化提取工艺。结果表明,以离子液体为提取溶剂提取黄花菜总黄酮的最佳条件为0.8 mol/L[C_(6) mim]Br(1-己基-3-甲基咪唑溴化盐)水溶液,液料比20∶1(mL/g),提取温度和时间分别为60℃和30 min,黄花菜总黄酮提取率为23.30%,为提取黄花菜中黄酮成分提供了参考依据。The total flavonoids from Hemerocallis citrina are extracted by ionic liquid ultrasonic-assisted method.Based on single factor experiment,the extraction process is optimized by Box-Behnken.The results show that the optimal extraction conditions of total flavonoids from Hemerocallis citrina with ionic liquid as the extraction solvent are as follows:0.8 mol/L[C_(6) mim]Br(1-hexyl-3-methyl imidazole bromate)aqueous solution,the ratio of liquid to solid is 20∶1(mL/g),the extraction temperature and extraction time is 60℃and 30 min respectively,the extraction rate of total flavonoids from Hemerocallis citrina is 23.30%,the results have provided references for the extraction of flavonoids from Hemerocallis citrina.

关 键 词：黄花菜 总黄酮 离子液体 响应面法 提取 

分 类 号：TS202.1[轻工技术与工程—食品科学]