摘要
采用响应面分析优化有机溶剂提取树莓叶中总黄酮的工艺。在用有机溶剂提取工艺中,紫树莓叶黄酮提取工艺最佳工艺条件:采用乙醇为溶剂、乙醇浓度为57.8%、提取温度62.1℃、提取时间92.7 min、料液比1∶50(g/m L)。对实验优化条件进行验证得到提取率为12.56%。
Organic solvent extraction of raspberry was optimized by using response surface analysis technology of total flavonoids in the leaves. In organic solvent extraction process , purple raspberry leaf flavonoids extraction process optimum technological conditions for using ethanol as solvent, 57.8%ethanol concentration, extraction temperature 62.1 ℃,the extracting time 92.7 min,material liquid than 1 ∶ 50 （g/mL）. The experimental optimization conditions were verified, the extraction yield could reach 12.56%under these conditions.
出处
《食品研究与开发》
CAS
北大核心
2015年第15期36-41,共6页
Food Research and Development
关键词
紫树莓叶
黄酮
条件优化
响应面分析法
purple raspberry leaf
flavonoid
conditions optimization
response surface analysis
