响应面法优化微波辅助提取艾草黄酮工艺

Optimization of Microwave-Assisted Extraction of Flavonoids from Artemisia Argyi by Response Surface Methodology

以艾草为原料,通过单因素试验和响应面试验设计优化微波辅助提取黄酮工艺,分别考察了乙醇浓度、液料比、微波功率、微波时间对黄酮得率的影响。结果表明,最优工艺条件为:乙醇浓度72%、液料比45∶1(g/m L),微波功率520 W,微波时间151 s,在此工艺条件下,艾草黄酮得率为4.37%。

Microwave-assisted extraction flavonoids from Artemisia argyi was investigated by examining the effects of ethanol concentration, liquid to material ratio, microwave power and microwave time on the yield of flavonoids, by using single factor method coupled with response surface experimental design. The result showed that ethanol concentration of 72 % ,liquid to material ratio of 45 ： 1, microwave power of 520 W and microwave time of 151 s were found optimum. Under the optimized conditions, the yield of flavonoids was 4.37 %.