洋葱皮总黄酮提取工艺的优化

Optimization of Extraction Technics of Total Flavones in Onionskin

为了优化洋葱皮黄酮的提取工艺,以洋葱皮黄酮得率为考察指标,在单因素试验基础上结合三元二次回归正交旋转组合设计,对洋葱皮总黄酮的提取工艺进行研究。结果表明,浸提次数、乙醇体积分数、液料比、浸提时间、浸提温度等因素都对黄酮得率有影响。采用SAS软件进行运算分析,建立提取率吸光度(Y)与调控因子(Xi)间的回归方程:Y=0.439 431+0.019 437X1+0.007 312X2+0.009 812X3-0.014 998X12+0.001 125X1X2-0.004 873X22-0.003 375X1X3-0.001 875X2X3-0.007 373X32。主因素效应分析结果表明,3个因素对洋葱皮黄酮提取率有显著影响,大小顺序为浸提温度(X1)>液料比(X3)>提取时间(X2);因素间交互效应分析表明,交互作用并不显著。对回归模型进行频率分析,结果表明,醇水提取黄酮的具体工艺参数为:浸提温度72.7℃、浸提时间2.1 h、液料比32.1 1,在此条件下用50%乙醇浸提2次,提取率吸光度均值为0.433,则洋葱皮黄酮的提取率可达3.8%。

In order to optimize the extraction technology of the onionskin flavones,the extraction technics which onionskin flavones extraction ratio was used as the index were studied by single factor and second-order regression orthogonal rotation design.The times of extraction,concentration of ethanol,the ratio of liquid to material,extraction time,extraction temperature all affected the extraction ratio.All the data were put into SAS software to get the regression equation of extraction absorbance（Y） and the factor（Xi） which was Y=0.439431＋0.019437X1＋0.007312X2＋0.009812X3-0.014998X12 ＋0.001125X1X2-0.004873X22-0.003375X1X3-0.001875X2X3-0.007373X32.The analysis of single factor showed that the sequence of influence was the temperature（X1）ratio of liquid to material（X3） the time（X2）;the interaction effects were not obvious.Frequency analysis on the regression mo-del showed that the optimize plan which 95% confidence interval（absorbance0.430） were considered as follows：50% ethanol（V/V）as solvent,ration of liquid to material 32.11（V/m） at 72.7℃ for 2.1h each time for 2 times,the average extraction absorbance was 0.433 and the content of flavones in onionskin was as high as 3.8%.