Random centroid optimization of flavonoids extraction from Pierman pomegranate
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摘要: 利用随机质心映射优化法(RCO),以乙醇浓度、超声时间、提取温度和料液比为影响因子,研究新疆皮亚曼石榴皮中黄酮类化合物的超声波提取工艺。结果表明:经过RCO两轮循环后得出超声波法提取石榴皮中黄酮类物质最佳工艺:乙醇浓度为87%、超声时间为37 min、提取温度为59℃、料液比为1∶24(g/m L)。优化后皮亚曼石榴皮中总黄酮的得率为25.56%。经过相关性分析得知,提取温度和乙醇浓度对总黄酮的得率影响较大,且呈负相关,表明皮亚曼石榴皮中黄酮类化合物的极性较大。当石榴皮黄酮浓度为12 mg/m L时,对DPPH自由基的清除率可达91.6%。Abstract: This research regarded quercetin as contrast caliber, determine content of total flavonoids in pomegranate husk in Pierman by spectrophotometry. Random-centroid optimization(RCO) methodology was used to optimize the ultrasonic extraction technology. Four factors,including ethanol concentration,liquid solid ration, temperature, extraction times were investigated. The optimum extraction process of flavonoids from pomegranate by RCO had been established as follows:ethanol concentration 87%,extraction time 37 min,the extraction temperature 59 ℃,solid-liquid ratio 1∶24(g/m L). The yield of flavonoids was 25.56%. Extraction yield of the total flavonoids of pomegranate husk had a downward trend,with the increase of extraction temperature and ethanol concentration,this was showed that the polarity was larger of flavonoids from pomegranate husk.When the total flavonoids concentration was 12 mg/m L,its ability of scavenging the hydroxyl radical reached the highest,and the clearance rate was 91.6%.
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