响应面法优化藤茶总黄酮的提取工艺
目的 优化超声波辅助乙醇提取藤茶总黄酮的工艺条件, 提高藤茶总黄酮的提取效率。方法 在单因素的基础上, 应用Box-Behnken中心组合法进行4因素3水平的试验设计, 研究乙醇浓度、超声波处理温度、超声波处理时间、液料比对总黄酮得率的影响。结果 藤茶总黄酮的最优超声波辅助乙醇提取条件为: 乙醇浓度67% (V:V), 超声波处理温度58 ℃, 超声波处理时间28 min, 液料比22.5:1 (V:m)。模型预测结果显示藤茶总黄酮得率最大为38.45%, 经过验证, 实际得率为38.74%, 接近预测值, 说明预测值和真实值之间有很好的拟合性, 用响应面优化法得到的结果科学有效, 有较高的参考价值。结论 采用超声波辅助提取法, 总黄酮得率高, 用时少, 具有很好的应用前景。
Objective To optimize the extraction conditions by ultrasonic-assisted ethanol method to extract total flavonoids from Ampelopsis grossedentata in order to enhance the total flavonoids yield. Methods Based on single-factor tests, a 4-factor and 3-level center composite experimental design of Box-Behnken was adopted to investigate the influence of 4 main factors including alcohol concentration, ultrasonic treatment temperature, ultrasonic treatment time and liquid-solid ratio. Results The optimum conditions of ultrason-ic-assisted extraction technology of total flavonoids from Ampelopsis grossedentata were as follows: alcohol concentration was 67% (V:V), ultrasonic treatment temperature was 58 ℃, ultrasonic treatment time was 28 min and liquid-solid ratio was 22.5:1 (V:m). The maximum predicted yield for total flavonoids from Ampelopsis grossedentata was 38.45% and the actual yield was 38.74%, which was near to the predicted yield, showing that there is a high fitting degree between predicted and real numerical values. The experimental results are valuable, because the response surface methodology is scientific. Conclusion The application of ultrasonic-assisted extraction not only result in a high yield of total flavonoids, but also greatly shorten processing time. Thus, the ultrasonic-assisted extraction is very promising in this area.
标题：响应面法优化藤茶总黄酮的提取工艺
英文标题：Optimization of extraction technology of total flavonoids from Ampelopsis grossedentata using response surface methodology
作者：
金慧鸣 湖南农业大学食品科技学院;食品科学与生物技术湖南省重点实验室
谭兴和 1.湖南农业大学食品科技学院;2.食品科学与生物技术湖南省重点实验室
蔡文 1.湖南农业大学食品科技学院;2.食品科学与生物技术湖南省重点实验室
郭红英 1.湖南农业大学食品科技学院;2.食品科学与生物技术湖南省重点实验室
王锋 1.湖南农业大学食品科技学院;2.食品科学与生物技术湖南省重点实验室
张春艳 1.湖南农业大学食品科技学院;2.食品科学与生物技术湖南省重点实验室
张喻 1.湖南农业大学食品科技学院;2.食品科学与生物技术湖南省重点实验室
邓洁红 1.湖南农业大学食品科技学院;2.食品科学与生物技术湖南省重点实验室
中文关键词:藤茶,总黄酮,超声波,提取,响应面,
英文关键词:Ampelopsis grossedentata,total flavonoids,ultrasonic,extraction,response surface methodology,
发表日期：2015-04-03
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