摘要
为优化软枣猕猴桃黄酮微波提取工艺,在单因素试验的基础上,以乙醇浓度、微波功率和提取时间3个因素为自变量,以软枣猕猴桃总黄酮提取率为响应值,使用Box-Benhnken中心组合试验和响应面分析法,优化微波提取工艺,并确定微波辅助提取软枣猕猴桃总黄酮的最佳工艺条件为:乙醇浓度76%、提取时间6min、微波功率300W。在此条件下,实际提取率为0.322mg/g,与预测值基本吻合。
In this study,optimum condition of microwave-assisted extraction of Actinidia arguta is optimized by response surface test.On the basis of single-factor test,the mathematical regression model is established on the dependent variable（extraction yield of Actinidia arguta flavonoids） and independent variables（ethanol concentration,microwave power and extraction time） by Box-Benhnken center composite design and response surface methodology.The optimum extraction conditions are as follows：ethanol concentration 76 %,extraction time 6 min,microwave power 300 W.Under these conditions,the yield of Actinidia arguta flavonoids is 0.322 mg/g,consistent with the prediction value.
出处
《食品研究与开发》
CAS
北大核心
2010年第9期6-10,共5页
Food Research and Development
基金
农业部公益性行业科研专项(200903013)
关键词
软枣猕猴桃
黄酮化合物
微波辅助提取
响应曲面法
Actinidia arguta
flavonoids
microwave-assisted extraction
response surface methodology
