Optimizing ultrasonic-assisted extraction of total flavonoids from fruits of Osmanthus fragrans Lour.
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摘要: 目的:响应面法优化桂花果实中总黄酮的超声辅助提取工艺。方法:以乙醇体积分数、超声时间、液料比为自变量,总黄酮提取率作为因变量,通过对自变量各水平的多元线性回归及二项式拟合,用响应面法优选工艺。结果:确定最佳提取工艺为乙醇体积分数为66%、超声时间为26min、液料比为25m L/g,总黄酮提取率达6.99%。结论:响应面法优选桂花果实中总黄酮超声辅助提取工艺,方法简单,结果可靠。Abstract: Objective : To optimize ultrasonic- assisted extraction techniques of total flavonoids from fruits of Osmanthus fragrans Lour. by using response surface method. Methods:Ethanol concentration, ultrasonic time and liquid-solid ratio served as independent variables while the total flavonoids served as the dependent variable. Based on multiple linear regression and binomial expression, central composite design and response surface method were employed to optimize the extracting process. Results:The optimized extraction conditions were ethanol concentration (66%) , ultrasonic time (26min) and liquid-solid ratio (25m L/g) , and affected the total amount of extraction (6.99%) . Conclusion:The optimum process, simple in methodology, yet yields reliable results.
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