摘要
为获得荞麦中芦丁提取的最佳工艺及对实验优化设计方法的选择提供指导,通过正交试验和响应面法分析了乙醇回流提取芦丁的工艺条件,以提取率为考察指标,研究了提取时间、提取温度、料液比和乙醇体积分数对提取效果的影响。结果表明:两种方法在分析各因素对芦丁提取率的影响上所得结果基本一致,即提取时间>乙醇体积分数>提取温度>料液比,正交试验确定的最佳工艺为:提取时间120 min、乙醇体积分数100%、提取温度90℃、料液比1∶30;响应面法确定的最佳工艺为:提取时间114 min、乙醇体积分数96%、提取温度86℃、料液比1∶32。通过二者确定的最佳条件进行验证试验,结果表明按照响应面法分析的最优工艺条件所得的提取率高于正交试验6.91%。因此,荞麦中芦丁提取的最优工艺以响应面法为准,该条件下荞麦中芦丁的提取率可达0.3452 mg/g。
In order to obtain the optimal extraction process and guide the experiment design,the process conditions of ethanol reflux were investigated by orthogonal and response surface method. The effects of extraction time,temperature,the ratio of liquid to materials and ethanol concentration on the extraction rate were discussed. The results show that the two methods obtained the same result, which is extraction time＆gt;ethanol concentration＆gt;temperature＆gt;the ratio of liquid to materials. The optimal process obtained by orthogonal design is extraction time 120 min,temperature 90℃,the ratio of liquid to materials 1∶30,and ethanol concentration 100%;while that by response surface method is extraction time 114 min,temperature 86℃,the ratio of liquid to materials 1∶32,and ethanol concentration 96%. Verification testing results indicate that the extraction rate under the optimal process of response surface method is 6.91% higher than that of orthogonal design. Therefore,the optimal process was decided according to response surface method,under which the extraction rate can reach 0.3452mg/g.
出处
《粮食与油脂》
北大核心
2014年第9期45-48,共4页
Cereals & Oils
关键词
荞麦
芦丁
工艺优化
buckwheat
Rutin
process optimization
