响应面法优化山楂果肉总黄酮闪式提取研究  

Optimization of Flash Extraction of Total Flavonoid from Hawthorn Flesh by Response Surface Methodology

作　　者：赵成萍[1] 陈胜萍[2] 刘晓光[2] 王文斌[1] Zhao Chengping;Chen Shengping;Liu Xiaoguang;Wang Wenbin(College of Life Sciences,Shanuxi Agricultural University,Taigu 030801,China;Tangshan Acadermy of Agricultural Sciences,Tangshan 063001,China)

机构地区：[1]山西农业大学生命科学学院,山西太谷030801 [2]唐山市农业科学研究院,河北唐山063001

出　　处：《山东农业科学》2022年第4期140-145,共6页Shandong Agricultural Sciences

基　　金：山西省应用基础研究计划项目(20210302123377);山西农业大学国家自然科学基金培育项目(2017GPY06);山西农业大学科技创新基金项目(2018YZ003);山西农业大学博士科研启动基金项目(XB2009002)。

摘　　要：为了优化山楂果肉总黄酮提取工艺,提高总黄酮得率,以山楂果肉为原料,分别进行乙醇浓度、液料比、提取时间单因素总黄酮闪式提取试验,通过响应面试验设计(RSM)优化提取条件。结果表明:不同因素对山楂果肉总黄酮提取率的影响为液料比>提取时间>乙醇浓度;最佳条件为液料比44、乙醇浓度66%、提取时间74s,此条件下山楂果肉总黄酮提取率为13.3045%。In order to optimize the extraction process of total flavonoids from hawthorn flesh and improve the yield,response surface methodology(RSM)was used to optimize the extraction conditions based on single-factor experiments for ethanol concentration,liquid-solid ratio and extraction time.The results showed that the influence of different factors on the extraction rate of total flavonoids from hawthorn flesh was liquid-solid ratio>extraction time>ethanol concentration.The optimal extraction conditions were liquid-solid ratio as 44,ethanol concentration as 66% and extraction time as 74 s.Under these conditions,the extraction rate of total flavonoids was 13.3045%.

关 键 词：山楂果肉 总黄酮 闪式提取 响应面法 

分 类 号：S661.5[农业科学—果树学] TS255[农业科学—园艺学]