响应面法优化赤霞珠葡萄叶总黄酮的提取工艺

Optimization of Extraction of Total Flavonoids from Cabernet sauvignon Leaves by Response Surface Methodology

【目的】优化赤霞珠葡萄叶中总黄酮的提取工艺。【方法】以葡萄叶中总黄酮的提取率为指标,考察了乙醇浓度、液料比、提取时间、提取温度对总黄酮提取率的影响,在单因素试验的基础上,根据中心组合设计,采用四因素三水平的响应面分析法进行工艺优化。【结果】优化得到总黄酮最佳提取工艺参数为:乙醇提取浓度为56%,液料比为40∶1(mL/g),提取时间2.1 h,提取温度80℃,在此条件下赤霞珠葡萄叶中总黄酮的提取率为5.61%。【结论】采用响应面法优化提取赤霞珠葡萄叶总黄酮的工艺条件稳定可行。

[ Objective ] To optimize the extraction process of total flavonoids from Cabernet sauvignon leav- es （CSL）. [ Method ] The extraction efficiency of total flavonoids from CSL was taken as index, the effects of the ethanol concentration, liquid material ratio, extraction time and extraction temperature on the extraction ef- ficiency of total flavonoids were examined . On the basis of single factor experiment, according to the design of central composite, the extraction was optimized by the four variables of three levels of response surface analy- sis. [ Result ] The optimal conditions of extracting total flavonoids were obtained as follows ： the ethanol concen- tration was 56% ; the liquid -material ratio was 40：1 （mL/g） ;the extraction time was 2. lh; the extraction temperature was 80℃. Under the above conditions, the extraction rate of Cabernet sauvignon Leaves total fla- vonoids was 5.61%. [ Conclusion ] The extraction process of CSL total flavonoids of response surface method- ology was reliable.