响应面法优化青麦仁阿魏酸提取工艺的研究  

Study on Optimization of Extraction Process of Ferulic Acid from Green Wheat Kernels by Response Surface Methodology

作　　者：王文婷 潘琴 鲍妮娜 张妍 程博雯 WANG Wen-ting;PAN Qin;BAO Ni-na;ZHANG Yan;CHENG Bo-wen(School of Biological and Food Engineering,Suzhou University,Suzhou 234000,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《唐山师范学院学报》2023年第3期47-52,共6页Journal of Tangshan Normal University

基　　金：宿州学院科研平台(宿州市天然产物与功能性食品工程技术研究中心)开放课题项目(2022ykf01);宿州学院科研发展基金项目(2021fzjj01);安徽省教育厅重点项目(KJ2021A1108);宿州学院横向项目(2022xhx024);国家级大学生创新创业训练计划项目(202110379020)。

摘　　要：采用超声波辅助碱醇法提取青麦仁中的阿魏酸,在单因素试验基础上通过响应面Box-Benhnken原理优化青麦仁阿魏酸的提取工艺。结果表明,最佳工艺参数为提取时间20 min、碱醇比(V/V)2∶1、NaOH浓度1.1 mol/L、超声温度55℃,此条件下阿魏酸的提取量达2.314±0.130 mg/g。Ferulic acid from green wheat kernels was extracted by ultrasonic-assisted alkali-alcohol method.On the basis of single factor experiment,the extraction process of ferulic acid was optimized by response surface methodology.The results showed that the optimal extraction conditions were as follows,extraction time 20 min,alkali to alcohol ratio(V/V)2∶1,NaOH concentration 1.1 mol/L and ultrasonic temperature 55℃.Under the optimal conditions,the extraction amount of the ferulic acid was 2.314±0.130 mg/g.

关 键 词：青麦仁 阿魏酸 碱醇法 超声波辅助 响应面法 

分 类 号：R284.2[医药卫生—中药学]