超声波辅助提取西兰花总黄酮的响应面优化

Application of response surface methodology for extraction optimization of total flavonoids from broccoli assisted by ultrasonic

利用响应面法对超声波辅助提取西兰花总黄酮的工艺条件进行优化。在单因素试验基础上,选取超声功率、超声温度和乙醇浓度为自变量,总黄酮提取率为响应值,采用Box-Behnken实验设计方法,研究各自变量及其交互作用对总黄酮提取率的影响,并利用Design-Expert软件,建立总黄酮提取率与提取过程中各因素的二次多项式模型。结果表明:超声波辅助提取西兰花总黄酮的最佳工艺条件为:料液比1∶20、超声功率201W、超声温度53℃、乙醇浓度51%、超声时间30min,该条件下总黄酮提取率为1.128%,与预测值仅相差0.53%,验证了该模型的有效性。该工艺与热浸取法相比,提取率提高32.2%,该研究结果可为西兰花总黄酮的提取提供参考。

Response surface methodology was used to optimize the processing conditions for the extraction of total flavonoids from Broccoli using ultrasonic extraction method.Based on the single-factor experiments,Box-Benhnken design involving three factors as independent variables was used to set up aquadratic polynomial regression equation for the yield of total flavonoids as function of ultrasonic powder,ultrasonic temperature and ethanol concentration,and each variable and their interactions effects on the yield were studied by using response surface analysis.The results showed that the optimal extraction conditions of total flavonoids from Broccoli were：the ratio of liquid-to-material 1∶20,ultrasonic powder201 W,ultrasonic temperature 53 ℃,ethanol concentration 51%,ultrasonic time 30 min.The yield of total flavonoids could be up to 1.128% under the optimal extraction condition,the relative error was 0.53% compared to the predictive value which indicate the feasible model fitted well with the experimental data.Meanwhile the extraction yield increase by32.2%compared with heat leaching process,results could provide a reference for the totalflavonoids extraction from Broccoli.