食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
6期
1-6
,共6页
贾娜%李晓崴%宋立%邵俊花%赵莹莹%戚军%刘登勇
賈娜%李曉崴%宋立%邵俊花%趙瑩瑩%慼軍%劉登勇
가나%리효외%송립%소준화%조형형%척군%류등용
柿叶%黄酮%超声波%提取%响应面
柿葉%黃酮%超聲波%提取%響應麵
시협%황동%초성파%제취%향응면
persimmon leaf%flavonoids%ultrasonic%extraction%response surface methodology
利用响应面法（Response surface methodology，RSM）优化柿叶总黄酮的超声波辅助提取条件。以提取温度、乙醇体积分数、液固比、提取时间为试验因子，以柿叶提取物中总黄酮含量为响应值，采用Box-Behnken试验设计进行试验。结果表明，提取温度对总黄酮含量影响最大，其次为液固比、乙醇体积分数和提取时间。柿叶总黄酮的最佳超声波辅助提取条件为：温度53℃、乙醇体积分数69%、液固比21∶1、提取时间32min。在此条件下，柿叶提取物总黄酮含量的预测值为35.05mg/g，验证试验所得总黄酮的含量为35.36mg/g。回归方程的预测值和试验值差异不显著，所得回归模型拟合情况良好，达到设计要求。因此，超声波辅助提取法能提高提取效率、缩短提取时间和保护有效成分，具有一定的实际应用价值。
利用響應麵法（Response surface methodology，RSM）優化柿葉總黃酮的超聲波輔助提取條件。以提取溫度、乙醇體積分數、液固比、提取時間為試驗因子，以柿葉提取物中總黃酮含量為響應值，採用Box-Behnken試驗設計進行試驗。結果錶明，提取溫度對總黃酮含量影響最大，其次為液固比、乙醇體積分數和提取時間。柿葉總黃酮的最佳超聲波輔助提取條件為：溫度53℃、乙醇體積分數69%、液固比21∶1、提取時間32min。在此條件下，柿葉提取物總黃酮含量的預測值為35.05mg/g，驗證試驗所得總黃酮的含量為35.36mg/g。迴歸方程的預測值和試驗值差異不顯著，所得迴歸模型擬閤情況良好，達到設計要求。因此，超聲波輔助提取法能提高提取效率、縮短提取時間和保護有效成分，具有一定的實際應用價值。
이용향응면법（Response surface methodology，RSM）우화시협총황동적초성파보조제취조건。이제취온도、을순체적분수、액고비、제취시간위시험인자，이시협제취물중총황동함량위향응치，채용Box-Behnken시험설계진행시험。결과표명，제취온도대총황동함량영향최대，기차위액고비、을순체적분수화제취시간。시협총황동적최가초성파보조제취조건위：온도53℃、을순체적분수69%、액고비21∶1、제취시간32min。재차조건하，시협제취물총황동함량적예측치위35.05mg/g，험증시험소득총황동적함량위35.36mg/g。회귀방정적예측치화시험치차이불현저，소득회귀모형의합정황량호，체도설계요구。인차，초성파보조제취법능제고제취효솔、축단제취시간화보호유효성분，구유일정적실제응용개치。
Response surface methodology (RSM) was used to optimize the experimental conditions for ultrasonic-assisted extraction of flavonoids from persimmon leaf. Box-Behnken design was employed to optimize four extraction variables including extraction temperature, ethanol concentration, ratio of aqueous ethanol to persimmon leaf and extraction time. The flavonoids content of persimmon leaf extract was the evaluation index. The results showed that the extraction temperature displayed the max impact on flavonoids content and followed by the ratio of aqueous ethanol to persimmon leaf, ethanol concentration and extraction time. The optimized conditions were: temperature 53℃, ethanol concentration 69%, ratio of aqueous ethanol to persimmon leaf 21∶1, extraction time 32min. Under the optimal conditions, the predicted flavonoids content of persimmon leaf extract was 35.05mg/g, while the experimental flavonoids content of persimmon leaf extract was 35.36mg/g. The RSM-predicted yield and the experimental flavonoids content of persimmon leaf extract were not significantly different from each other. The results showed that the empirical model developed by RSM was adequate to describe the relationships between the factors and response values. The ultrasonic-assisted extraction method could improve the extraction efficiency , shorten the extraction time and protect the bioactive compounds and possess the practical application value.
