食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2009年
7期
21-24
,共4页
槐米%总黄酮%提取%响应面分析法
槐米%總黃酮%提取%響應麵分析法
괴미%총황동%제취%향응면분석법
Sophora japonica L.%total flavone%extraction%response surface analysis
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%.
通過對槐米總黃酮提取,攷察體積分數、提取時間、提取溫度、料液比四因素對槐米總黃酮提取率的影響.用RAS軟件程序對試驗數據進行二次響應麵分析,對3項工藝參數進行優化,得齣槐米總黃酮提取的二次迴歸方程;通過分析得齣槐米總黃酮提取的最佳條件為:60%乙醇(體積分數),提取2.2 h,料液比(g:mL)1:17.9,溫度80.0℃.在此條件下測得的總黃酮提取率為18.46%.
통과대괴미총황동제취,고찰체적분수、제취시간、제취온도、료액비사인소대괴미총황동제취솔적영향.용RAS연건정서대시험수거진행이차향응면분석,대3항공예삼수진행우화,득출괴미총황동제취적이차회귀방정;통과분석득출괴미총황동제취적최가조건위:60%을순(체적분수),제취2.2 h,료액비(g:mL)1:17.9,온도80.0℃.재차조건하측득적총황동제취솔위18.46%.
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 %.
