响应面法优化黑番茄总黄酮的提取工艺

Optimization of Extraction Technology of Total Flavonoids from Black Tomatoes by Response Surface Methodology

利用响应面法优化黑番茄总黄酮的最佳提取工艺条件。在单因素试验的基础上,选取乙醇浓度、提取时间、提取温度及料液比为影响因子,应用Box-Behnken中心组合设计建立数学模型,以总黄酮提取量为响应值,进行响应面分析(RSA)。结果表明,最佳提取工艺条件为:乙醇浓度为73%,提取温度80℃,提取时间1.5h,料液比1:58g/mL,总黄酮提取率预测值为21.035mg/g,验证值为20.880mg/g,RSD=0.329%(n=5)。

The conditions for extraction technology of total flavonoids from black tomatoes by sesponse surface methodology were optimized. Based on single factor experiments, the ethanol concentration, extraction time, extraction temperature and solid to liquid ratio were selected as influence factors,and the mathematical model was established by application of Box-Behnken central composite experiment design,then response surface analysis was conducted with the extraction amount of total flavonoids as responsiveness. The results showed that the obtained optimum extraction conditions for total flavonoids were as follows：ethanol concentration of 73 % ,extraction temperature of 80℃, extraction time of 1.5h and solid to liquid ratio of 1 ： 58（g/mL）. The predicted yield of total flavonoids 21. 035mg/g,and the verification extraction yield was 20. 880mg/g,and RSD was 0. 329% （n= 5）.