摘要
利用响应面分析法对仙人掌中黄酮类物质的提取工艺进行优化。先通过单因素试验,然后选取适当的试验因素与水平,根据中心组合试验设计,采用四因素三水平响应面分析法,对各个因素的显著性和交互作用进行分析。结果表明:仙人掌黄酮醇提工艺的最佳条件为液料比20:1(mL/g)、浸提温度52.5℃、浸提时间4h、乙醇体积分数85%,在该条件下测得的仙人掌黄酮最大提取率为0.784%。
Response surface methodology was used to optimize the extraction processing of cactus flavonoids according to central composite design principle based on the single factor experimental results. Through screening of factors and levels, and the analysis of cross-interaction among factors, the optimal extraction conditions for cactus flavonoids were material-liquid ratio of 1：20, extraction temperature of 52.5 ℃, extraction time of 4 h, and alcohol concentration of 85%. The extraction rate of flavonoids was 0.784% under the optimal extraction conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期185-189,共5页
Food Science
基金
吉林省教育厅"十一五"科学技术研究项目(吉教科合字[2007]第253号)
关键词
仙人掌
黄酮
提取
响应面法
cactus
flavonoids
extraction
response surface methodology
