响应面法对苦槠果实中黄酮提取工艺的优化

Study on the Extraction Technology of Flavonoids from Sclerophylla Fruit by Response Surface Methodology

为研究苦槠(Castanopcis sclerophylla)果实中黄酮的提取工艺,利用单因素试验及响应面分析法,探讨了乙醇体积分数、料液比、提取温度和提取时间对苦槠果实黄酮提取量的影响。结合响应面交互作用,分析优化得出苦槠果实中黄酮的最佳提取条件为:乙醇体积分数50%,料液比1∶36(g∶m L),提取时间2.5 h,提取温度83℃。在此条件下黄酮提取量实测值可达2.107 mg/g,与预测值(2.091 mg/g)相吻合。

In order to study the extraction technology of flavonoids from Sclerophylla fruit,using THE single factor experiment and response surface methodology to investigate the impacts of ethanol volume fraction,solid-to-liquid ratio,extraction temperature and extraction time on the extraction rate of flavonoids from Sclerophylla fruit. Combined with the response surface interaction,the optimum extraction conditions of flavonoids from Sclerophylla fruit were an ethanol volume fraction of 50%,the solid-to-liquid of 1∶36 g / m L, extraction time of 2.5 h and extraction temperature of 83 ℃. Under these conditions the measured extraction rate of flavonoids was 2.107 mg / g,which was identical with predicted value（2.091 mg / g）.