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中国精品科技期刊2020
梁鹏举, 姜建辉, 秦少伟, 康雷. 响应面法优化灰枣中黄酮提取工艺研究[J]. 食品工业科技, 2016, (22): 264-268. DOI: 10.13386/j.issn1002-0306.2016.22.043
引用本文: 梁鹏举, 姜建辉, 秦少伟, 康雷. 响应面法优化灰枣中黄酮提取工艺研究[J]. 食品工业科技, 2016, (22): 264-268. DOI: 10.13386/j.issn1002-0306.2016.22.043
LIANG Peng-ju, JIANG Jian-hui, QING Shao-wei, KANG Lei. Optimization of extraction technique of flavonoids from Zizyphus jujube cv.Huizao by response surface methodology[J]. Science and Technology of Food Industry, 2016, (22): 264-268. DOI: 10.13386/j.issn1002-0306.2016.22.043
Citation: LIANG Peng-ju, JIANG Jian-hui, QING Shao-wei, KANG Lei. Optimization of extraction technique of flavonoids from Zizyphus jujube cv.Huizao by response surface methodology[J]. Science and Technology of Food Industry, 2016, (22): 264-268. DOI: 10.13386/j.issn1002-0306.2016.22.043

响应面法优化灰枣中黄酮提取工艺研究

Optimization of extraction technique of flavonoids from Zizyphus jujube cv.Huizao by response surface methodology

  • 摘要: 以提取时间、提取温度、料液比、乙醇体积分数为实验因素,在单因素基础上,应用Box-Behnken实验设计和响应面分析法优化灰枣中黄酮提取工艺。确定灰枣中黄酮最佳提取工艺条件为:提取时间30 min,提取温度40℃,料液比1∶29(g∶m L),乙醇体积分数70%,实际提取量为3.266 mg/g。实际提取值与模型预测值之间的RSD为0.38%,实际优化的工艺条件与理论预测拟合程度高。 

     

    Abstract: To optimize the ethanol extraction of total flavonoids from Zizyphus jujube cv. Huizao,the effects of extraction times of ultrasonic,temperature,liquid to solid ratio,the volume fraction of ethanol and their interaction on the extraction yield of jujube flavonoids were studied with Box- Behnken,on the basis of single factor tests. The optimum extraction conditions were obtained as follows: extraction time 30 min,extraction temperature 40 ℃,the ratio of solid to liquid 1∶ 29( g∶ m L),the volume fraction of ethanol 70%.Under the optimal conditions,the extraction rate of total flavonoids from Zizyphus jujube cv.huizao was 3.266 mg / g,which RSD for 0.38% agreed well with the predictive value.The optimized conditions for flavonoids extraction from Zizyphus jujube cv.Huizao were reliable.

     

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