摘要
在单因素试验基础上选取试验因素与水平,根据中心组合(Box-Benhnken)实验设计原理采用四因素三水平的响应面分析法,依据二次多项回归分析确定各工艺条件的影响因子,以金樱子总黄酮提取得率为响应值作响应面和等高线。在分析各个因素的显著性和交互作用后,得出金樱子总黄酮浸提的最佳工艺条件为:乙醇浓度42%,料液比1∶21.5(g/mL),浸提温度94℃,浸提时间2.5 h。金樱子总黄酮的实际一次提取得率可达7.16%。回归数学模型预测得率为7.54%,实际测定值比理论预测值低5.04%。单因素试验表明最佳提取次数为3次。
On the basis of single factor experimentst,he optimum conditions for the extraction of flavonoids from Rosa Laevigate Michx were obtained through Box-Benhnken center-united experiment design and Response Surface Methodology（RSM）with 4 factors and 3 levels.According to quadratic regression analysis,the factors influencing the technological parameters was obtained.Response surface and coutour was firstly graphed with extraction rate as the respone value.The optimum extraction conditions of flavonoids from Rosa Laevigate Michx were as follows： the alcohol concentraton 42 %,the ratio of material to solvent of 1 ∶21.5（g/mL）,extraction temperature of 94 ℃ and extraction time of 2.5 h,under such condition the extraction rate could be up to 7.16 % at once extraction.The predictive yield was 7.54 % by regression model,the therotical value was less than actual value about 5.04 %.The optimum extraction times was showed three times in single factor experiments.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期51-56,共6页
Food Research and Development
关键词
金樱子
总黄酮
提取
响应面
Rosa Laevigate Michx
flavonoids
extraction
response surface method
