响应面法优化微波辅助提取芦笋黄酮的研究

Optimization of microwave-assisted extraction of flavonoids from asparagus using response surface methodology

以绿芦笋为原料,在单因素试验的基础上,选取液料比、微波功率和提取时间为影响因子,以黄酮得率为响应指标,采用响应面试验设计和分析的方法对微波辅助提取芦笋黄酮的工艺进行了优化。结果表明,微波辅助提取芦笋黄酮的最佳工艺参数为:液料比3∶1,微波功率309W,提取时间120 s,黄酮得率为0.695%。与常规溶剂提取法和超声提取方法相比,微波辅助提取法显著提高了芦笋黄酮的得率,大大缩短了提取时间。因此微波辅助提取法在植物黄酮的提取中有很大的应用前景。

In the present study,in order to maximize the yield of flavonoids from Asparagus officinalis L.,response surfacemethodology（RSM）was employed to optimize the microwave-assisted extraction conditions.The results indicated optimum extraction conditions were：water/solid ratio of 3 ∶1,microwave power of 309W and time of 120s,respectively.Compared with other extraction techniques,a short application of microwave increased the yield of flavonoids greatly and had shorter extraction time.This shows the importance and great potential of microwave-assisted extraction of the flavonoids from the plants.