| 响应面分析法优化槐米总黄酮的提取工艺 |
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| 引用本文： | 闫克玉,高远翔.响应面分析法优化槐米总黄酮的提取工艺[J].食品研究与开发,2009,30(7). |
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| 作者姓名： | 闫克玉 高远翔 |
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| 作者单位： | 郑州轻工业学院,食品与生物工程学院,河南,郑州,450002 |
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| 基金项目： | 河南省烟草专卖局科技攻关资助项目 |
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| 摘 要： | 通过对槐米总黄酮提取,考察体积分数、提取时间、提取温度、料液比四因素对槐米总黄酮提取率的影响.用RAS软件程序对试验数据进行二次响应面分析,对3项工艺参数进行优化,得出槐米总黄酮提取的二次回归方程;通过分析得出槐米总黄酮提取的最佳条件为:60%乙醇(体积分数),提取2.2 h,料液比(g:mL)1:17.9,温度80.0℃.在此条件下测得的总黄酮提取率为18.46%.
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| 关 键 词： | 槐米 总黄酮 提取 响应面分析法 |
OPTIMIZATION OF THE EXTRACTION TECHNOLOGY OF TOTAL FLAVONE FROM SOPHORA JAPONICA L.USING RESPONSE SURFACE ANALYSIS |
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| YAN Ke-yu,GAO Yuan-xiang.OPTIMIZATION OF THE EXTRACTION TECHNOLOGY OF TOTAL FLAVONE FROM SOPHORA JAPONICA L.USING RESPONSE SURFACE ANALYSIS[J].Food Research and Developent,2009,30(7). |
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| Authors: | YAN Ke-yu GAO Yuan-xiang |
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| Abstract: | The effects of volume, time, temperature, the ratio of solid-fluid (g:mL), on the yield of total flavone were studied and the parameters for optimum yield were obtained by using RAS software. The results showed that the optimum parameters was: 60 percent ethanol volume, 2.2 h,1:17.9 (g: mL),temperature80.0℃. In this situation, the extraction yield of total flavone is 18.46 %. |
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| Keywords: | Sophora japonica L total flavone extraction response surface analysis |
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