食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
14期
20-24
,共5页
土大黄%总黄酮%响应曲面法%超声提取法
土大黃%總黃酮%響應麯麵法%超聲提取法
토대황%총황동%향응곡면법%초성제취법
Rumex madaio Makino%total flavonoids%response surface methodology%ultrasonic extraction
优化土大黄总黄酮的提取工艺.以土大黄为材料,在单因素试验结果的基础上,采用三因素三水平的Box-Behnken响应曲面设计.土大黄总黄酮超声提取的最佳工艺参数:乙醇浓度54%,提取时间110 min,物料比为1:99(g/mL) ,且乙醇的浓度对总黄酮提取率的影响最大.在最佳优化条件下土大黄总黄酮得率为(16.7±0.03) mg/g,为预测值的96.5%,可用于土大黄总黄酮的提取.
優化土大黃總黃酮的提取工藝.以土大黃為材料,在單因素試驗結果的基礎上,採用三因素三水平的Box-Behnken響應麯麵設計.土大黃總黃酮超聲提取的最佳工藝參數:乙醇濃度54%,提取時間110 min,物料比為1:99(g/mL) ,且乙醇的濃度對總黃酮提取率的影響最大.在最佳優化條件下土大黃總黃酮得率為(16.7±0.03) mg/g,為預測值的96.5%,可用于土大黃總黃酮的提取.
우화토대황총황동적제취공예.이토대황위재료,재단인소시험결과적기출상,채용삼인소삼수평적Box-Behnken향응곡면설계.토대황총황동초성제취적최가공예삼수:을순농도54%,제취시간110 min,물료비위1:99(g/mL) ,차을순적농도대총황동제취솔적영향최대.재최가우화조건하토대황총황동득솔위(16.7±0.03) mg/g,위예측치적96.5%,가용우토대황총황동적제취.
To optimize the process of total flavonoids from Rumex madaio Makino . Basis on the results of the single factor experiments,Rumex madaio Makino was used as materials to optimize the extraction conditions of total flavonoids by using response surface methodology involved a three leves ,three variable Box-Behnken design. The optimum conditions of total flavonoids extraction were 54%ethanol as extraction solvent ,material ratio 1:99 (g/mL)and extraction time 110 min.Under the optimum conditions,the experimental total flavonoids content of Rumex madaio Makino tested was (16.7 ±0.03) mg/g,which was well matched with the predicted content. The optimum conditions can be used to extract the total flavonoids from Rumex madaio Makino.
