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中国精品科技期刊2020
响应面法优化沙苑子中黄酮类化合物超声辅助提取工艺[J]. 食品工业科技, 2012, (19): 275-278. DOI: 10.13386/j.issn1002-0306.2012.19.023
引用本文: 响应面法优化沙苑子中黄酮类化合物超声辅助提取工艺[J]. 食品工业科技, 2012, (19): 275-278. DOI: 10.13386/j.issn1002-0306.2012.19.023
Ultrasound-assisted extraction technology for flavones from Semen Astragali Complanati optimized by response surface methodology[J]. Science and Technology of Food Industry, 2012, (19): 275-278. DOI: 10.13386/j.issn1002-0306.2012.19.023
Citation: Ultrasound-assisted extraction technology for flavones from Semen Astragali Complanati optimized by response surface methodology[J]. Science and Technology of Food Industry, 2012, (19): 275-278. DOI: 10.13386/j.issn1002-0306.2012.19.023

响应面法优化沙苑子中黄酮类化合物超声辅助提取工艺

Ultrasound-assisted extraction technology for flavones from Semen Astragali Complanati optimized by response surface methodology

  • 摘要: 为了获得沙苑子黄酮类化合物的最佳提取工艺参数,选取液料比、超声温度、沙苑子粒度、超声时间作为实验因素,以提取物的吸光度为响应值,采用响应面实验设计法对工艺参数进行优化。结果表明:沙苑子黄酮类丙酮提取物在323nm处有最大吸光值;60%丙酮为最佳提取剂;最佳工艺参数为粒度120目,超声温度50℃,超声时间60min,液料比40:1(mL/g),粗提率为16.19%。环境扫描电镜显示,超声处理后沙苑子粉的表面出现了蜂窝状形貌图,从而促使胞内物质溶出,提高了提取率。 

     

    Abstract: In order to obtain the optimum extraction conditions for flavoness from Semen Astragali Complanati, on the basis of one-factor experiment, the ratio of solvent-to-sample, ultrasonic extraction temperature, particle size and ultrasonic extraction time were optimized by response surface methodology (RSM) and the absorption of extracts for flavones was chosen as the response.The results showed as follows:the maximum absorbance wavelength for the flavones extracts was 323nm, the suitable extractant was 60% acetone, the particle size was 120 mesh, the ultrasonic extraction temperature was 50℃, the ultrasonic extraction time was 60min, and the ratio of solvent-to-sample was 40:1 (mL/g) .Under these conditions, the crude yield was 16.19%.The morphology for the particles was studied by scanned electron microscopy, many honey-combed microstructures appeared, and hence facilitated the mass transfer and promoted extraction efficiency.

     

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