响应面中心组合设计优化花生壳黄酮微波提取工艺

Optimization of Microwave Extraction Technology of Flavonoids from Peanut Hulls by Response Surface Methodology

为了获得花生壳黄酮微波提取最佳工艺条件,为花生壳黄酮的进一步开发利用提供技术支持,本研究以黄酮得率为指标,采用响应面法的中心组合设计(Central Composite Design,CCD)对花生壳黄酮的微波提取工艺进行优化,建立二次多项式回归方程的预测模型。方差分析表明:回归模型较好地反映了黄酮得率与微波时间、微波功率、乙醇体积分数和料液比的关系,微波提取花生壳黄酮的最佳参数为:乙醇体积分数78%,微波时间120s,微波功率460W,料液比30,花生壳黄酮得率为2.918g/100g。经颜色反应和纸层析鉴定所得产品为黄酮类物质。

To study the optimal extraction conditions of flavonoids from peanut hulls by the method of microwave extraction,on the yield of flavonoids,a central composite design （CCD） experiment was conducted and the response surface methodology （RSM） was employed to investigate the influence of four main factors,including microwave output power,microwave extraction irradiation time,ratios of solution to material and alcohol concentration.A quadratic polynomial regression equation of the forecasting model was set up.Regression coefficient and variance analysis showed the regression model fited the actual process well.The optimal conditions of microwave extraction were concluded as follows： ratios of solvent to material 1 g：30 mL,alcohol concentration 78%,microwave output power 460 W,microwave extraction irradiation time 120 s.Based on these conditions,the yield was 2.918 g/100 g.By colour reaction and paper chromatography,the products were flavonoids.