响应面法优化狮头柑果皮总黄酮提取工艺

为探索狮头柑总黄酮提取工艺，以狮头柑果皮为对象，以总黄酮得率为指标，在单因素试验的基础上选择3组较优水平，对提取温度、提取时间、超声功率3组因素运用Box-Benhnken试验设计优化狮头柑果皮的总黄酮提取工艺。结果表明，狮头柑果皮提取总黄酮的工艺参数为:料液比1∶35（g∶mL^-1）、提取温度60℃、提取时间33 min、超声功率70 W，总黄酮得率2.258%；拟合模型为:Y=2.27＋0.048×A＋0.14×B-0.065×A²-0.25×B²-0.13×C²（R²_adj=0.944 9）。研究结果可为狮头柑资源能更好地开发利用提供新思路，也能为狮头柑产业的发展提供新的方法，有利于增加狮头柑的附加值。

Optimization for the Extraction Process of the Flavonoids from the Peels of Citrus reticulata Fruit by Response Surface Methodology

In order to explore the extraction technology of the total flavonoids from the peel of Citrus reticulata fruit (Shitougan),and to provide theoretical basis for the further utilization of the resources of Shitougan,this study the peels of Shitougan were taken as materials to examine the technological parameters for the ultrasonic wave aided extraction of total flavonoids from the peels.Base on the single factor experiment,three factors were selected as the variables,including temperature,time duration of the extraction,and ultrasonic power.Box-Benhnken experiment design methodology was applied to optimize the extraction process The optimal extraction parameters were obtained as the ratio of material to solvent 1∶35 (g∶mL),extraction temperature:60℃,extraction time:33 min,ultrasonic power:70 W,under which the total flavonoids yield was 2.258%.The fitting models was Y=2.27＋0.048×A＋0.14×B-0.065×A²-0.25×B²-0.13×C²(R²_adj=0.944 9).This study provided technological parameters for the development of Shitougan industry to increasing the added value of the fruit.