摘要
研究超声波辅助提取莲子心总黄酮的最佳工艺条件。单因素试验考察乙醇体积分数、超声温度、超声功率、料液比、超声时间对总黄酮提取得率的影响,在单因素试验基础上,采用Box-Benhnken响应曲面法考察乙醇体积分数、料液比、超声温度及其交互作用对总黄酮得率的影响。利用软件Design Expert 6.0.1对试验数据进行回归分析,得到二次多项式回归方程预测模型。结果表明,莲子心总黄酮的提取工艺最佳条件为乙醇体积分数80%,料液比1∶16(g/m L),超声温度50℃,超声功率120 W,超声时间20 min,此条件下总黄酮的提取得率为3.071 5%,与预测值基本一致。
The study aimed at optimizing the condition for extraction of total flavonoids from lotus plumule by means of unrasonic-assisted technique. The effects of ethanol valume fraction,ultrasonic temperature,ultrasonic power,solid-liquid ratio,ultrasonic time on the yield of total flavonoid were discussed in the single factor experiment. Based on the single factor experiment,effects of ethanol valume fraction,solid-liquid ratio,ultrasonic temperature and their interactions on the yield of total flavonoid were analyised by Box-Benhnken response method. The predictive model of polynomial regression equation was analysed by Design Expert software（6.0.1）. The result showed that the optimum extraction of total flavonoids from lotus seed core were：ethanol valume fraction 80 %,solid-liquid ratio 1 ∶ 16（g/m L）,ultrasonic temperature 50 ℃,ultrasonic power 120 W,ultrasonic time 20 min,under this conditions the extraction of total flavonoids was 3.071 5 %,consistent with the predicted values.
出处
《食品研究与开发》
CAS
北大核心
2016年第8期129-134,共6页
Food Research and Development
关键词
莲子心
超声波
总黄酮
响应曲面
优化
lotus plumule
ultrasonic
total flavonoid
response surface
optimization
