###
食品研究与开发:2018,39(2):77-82
本文二维码信息
码上扫一扫!
响应面法优化白茅根总黄酮超声辅助提取工艺
李西腾,张佳佳,尹岚,郑楠
(江苏食品药品职业技术学院食品学院,江苏淮安223003)
Optimization of Ultrasonic-assisted Extraction of Total Flavonoids from Rhizoma Imperatae by Response Surface Methodology
LI Xi-teng,ZHANG Jia-jia,YIN Lan,ZHENG Nan
(School of Food,Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,Jiangsu,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 1608次   下载 0
投稿时间:2017-06-17    
中文摘要: 以白茅根为原料,利用超声波辅助提取,响应面法优化白茅根总黄酮的提取工艺参数。在单因素试验基础上,选取乙醇体积分数、液料比、超声功率、提取时间为影响因素,用响应面分析法优化白茅根总黄酮的提取工艺条件。结果表明,在乙醇体积分数50%,液料比25∶1(mL/g),超声功率530 W,提取时间30 min的最佳提取工艺条件下,提取到2.18 mg/g的白茅根总黄酮,与理论预测值2.21 mg/g相近。说明采用响应面法优化白茅根总黄酮提取工艺具有可行性。
Abstract:With Rhizoma imperatae as raw material,the ultrasonic-assisted extraction process parameters of total flavonoids from Rhizoma imperatae were optimized by response surface method.Based on single factor experiments,ethanol concentration,liquid-solid ratio,ultrasonic power and extraction time were selected as influence factors,and response surface methodology was used to optimize conditions of extraction process of total flavonoids from Rhizoma imperatae.The results showed that under the optimum extraction conditions of ethanolconcentration50%,liquid-solidratio25∶1(mL/g),ultrasonic power 530 W and extraction time 30 min,the yield of Rhizoma imperatae total flavonoids was 2.18 mg/g,which approached to theoretical value 2.21 mg/g.This suggests that the response surface method is feasible to optimize extraction process of Rhizoma imperatae total flavonoids.
文章编号:201802014     中图分类号:    文献标志码:
基金项目:
引用文本:


用微信扫一扫

用微信扫一扫