Plackett-Burman设计及响应面优化蓝莓中总黄酮的超声提取工艺

Optimization of Ultrasonic Extraction Condition of Total Flavonoids from Blueberry by Plackett-Burman Design and Response Surface Analysis

在单因素试验基础上,采用Plackett-Burman设计筛选出乙醇体积分数、超声时间、超声温度和液料比值作为影响超声提取蓝莓中总黄酮提取率的重要因素。最陡爬坡试验接近最大响应区域后,采用Box-Behnken Design试验设计结合响应面分析法确定最佳提取工艺为:乙醇体积分数80%、超声时间55.95 min、超声温度63.85℃和液料比值30.00(mL/g)。最佳提取条件下黄酮提取率的试验值为45.40 mg/g,与理论值46.343 5 mg/g相比两者相差不大,表明超声法提取蓝莓中总黄酮的工艺条件可通过Plackett-Burman试验设计结合响应面分析得到较好的优化。

The key factors affecting extraction rate of total flavonoids compounds were screened out by Plackett-Burman（PB）design on the basis of single-factor experiments.The key factors affecting ultrasonic extraction were ethanol concentration,ultrasonic time,ultrasonic temperature and liquid-solid ratio.The center points of the four factors were determined based on steepest ascent design.The optimization extraction condition was carried out by using Box-Behnken design（BB）.The results showed that the optimal extraction condition was as follows：ethanol concentration 80%,ultrasonic time 55.95 min,ultrasonic temperature 63.85 ℃ and liquid-solid ratio 30.00（mL/g）.Under the optimum condition,the predicted value of extraction rate was 43.343 5 mg/g and its experimental value was 45.40 mg/g.This result indicated that it was perfect to optimize extraction condition of total flavonoids compounds from blueberry by PB design and BB design.