响应面法优化超声辅助提取杏鲍菇黄酮类化合物工艺研究

Optimized ultrasonic-assisted extraction process of flavonoids from Pleurotus eryngii by response surface methodology

以工厂化生产的杏鲍菇为原料,利用超声波辅助提取,响应面法优化杏鲍菇黄酮类化合物的提取工艺参数。在单因素实验基础上,选取乙醇浓度、料液比、超声温度、超声时间进行了Box-Behnken中心组合设计实验,并运用Design Expert 8.06软件对数据进行分析和优化。结果表明:杏鲍菇黄酮类化合物的最佳提取工艺参数为乙醇浓度80%、料液比1∶40(g/m L)、超声温度80℃、超声时间100min,此工艺条件下,提取液中杏鲍菇黄酮类化合物提取率为2.92%。

In this study, Pleurotus eryngii being used as the material ,flavonoids was extracted through ultrasonicassisted method. Response surface method was applied to obtain the optimum extracting conditions for flavonoids from Pleurotus eryngfi. The effect of ethanol concentration,liquid-solid ratio,ultrasonic time and temperature on the yield of flavonoids were investigated by single factor experiments. Subsequently,the Box- Behnken center combination experimental design was used to investigate the effect of four factors on the yield of flavonoids extraction. The optimum combination was obtained by design expert 8.06 and response surface analysis. The results showed that the optimum extraction conditions were as follows：ethanol concentration 80%, liquid-solid ration 1：40 （g/mL）, ultrasonic temperature 80℃, ultrasonic time 100min. Under the above optimized conditions,the yield of flavonoids was 2.92%.