响应面法对苦丁茶总黄酮提取工艺的优化

Optimization of the Technology for Extracting Flavonoids from Kuding Tea by Response Surface Methodology

在对微波辅助提取苦丁茶总黄酮的工艺优化研究过程中,利用单因素实验确定乙醇浓度、提取温度、料液比及提取时间4因素的单因素最佳值.然后通过单变量多因素方差分析来选定3个对总黄酮提取率影响最大的因素来进行BBD(Box-Behnken Design)响应面优化,从而确定它们的最优组合.实验结果表明,各单因素实验的最佳值为:乙醇浓度50%,提取温度80℃,料液比1∶20,提取时间8min;乙醇浓度、提取温度及料液比对总黄酮提取率的影响最为显著,其影响顺序依次为:料液比、乙醇浓度、提取温度;响应面分析得到的苦丁茶总黄酮提取的最佳工艺条件为:乙醇浓度50.75%,料液比1∶21.6,提取温度80.35℃,总黄酮提取率为7.622 86.

In the study, total flavonoids were extracted by microwave-assisted technology from Kuding tea. The effects of ethanol concentration, extracting temperature, material/liquid ratio and extracting time were inversigated by single-factor experiments. GLM （General Liner Model） univariate was used to ana- lyse the experiment data in software SPSS to determine the optimum extracting condition by the response surface analysis in software Design-expert 7.1.6 with Box-Behnken Design. The optimum values of these four factors were as follows： 50% of ethanol concentration, 80 ℃ of extracting temperature, 1 ： 20 of ma- terial/liquid ratio and 8 min of extracting time, and the former three were the capital factors which deter- mined the extracting rate. Their effects were in the order of material/liquid ratio 〉 ethanol concentration 〉 extracting temperature. Based on he results of the response surface analysis, the optimum extracting condition was as follows. 50.75% of ethanol concentration, 1 ： 21.6 of material/liquid ratio and 80 ℃ of extracting temperature. Under this condition, the extracting rate of total flavonoids was 7. 622 86.