CAJ | 학술논문

在单因素试验基础上利用中心组合（Box-Behnken）设计三因素三水平试验，分析各因素的显著性和交互作用，通过响应曲面法优化超声辅助提取鹰嘴豆异黄酮工艺。结果表明最佳提取工艺条件为：乙醇体积分数78%、液料比40∶1（mL/g）、水浴温度65℃、超声时间40 min，在此条件下鹰嘴豆异黄酮含量为0.1507 mg/g，与理论预测值基本相符。该工艺稳定方便，适用于鹰嘴豆异黄酮的提取。
재단인소시험기출상이용중심조합（Box-Behnken）설계삼인소삼수평시험，분석각인소적현저성화교호작용，통과향응곡면법우화초성보조제취응취두이황동공예。결과표명최가제취공예조건위：을순체적분수78%、액료비40∶1（mL/g）、수욕온도65℃、초성시간40 min，재차조건하응취두이황동함량위0.1507 mg/g，여이론예측치기본상부。해공예은정방편，괄용우응취두이황동적제취。
Based on single factor test according to the central composite (Box-Behnken) to design three factors and three levels , significant and interaction on various factors were analyzed to optimization of the ultrasonic assisted extraction of chickpea Isoflavones by response surface methodology. The results showed that the optimum technological method to extracted isoflavones from chickpea was as follows:ethanol concentration 78%, liquid-solid ratio 40∶1, extracting temperature 65℃and ultrasonic extraction time 40 min. In this case, the extracting of isoflavone reaches 0.150 7 mg/g,under these conditions, content of flavonoids from chickpea was 0.150 7 mg/g, which was basically accorded with theoretical prediction value. The proposed technology is stable and convenient, and suitable for isoflavones extraction of chickpea.