响应面法优化咖啡叶中芒果苷提取工艺

Optimization of extraction process of mangiferin from coffee leaves by response surface methodology

目的:探究咖啡叶中芒果苷的最佳提取工艺。方法:在单因素实验的基础上,以咖啡叶中芒果苷的提取率为响应值,选取料液比、乙醇浓度、提取时间、提取温度为自变量,利用响应面分析法优化咖啡叶中芒果苷的提取工艺。结果:最佳工艺条件为:料液比1∶15 g/m L,乙醇浓度70%、提取温度56℃、提取时间76 min。在此工艺条件下,芒果苷的提取率为0.432%,实际值与理论值相对误差<5%。结论:优选的提取工艺合理可靠,可作为咖啡叶中芒果苷的最佳提取工艺条件。

Objective： To explore the optimal extraction conditions of mangiferin from coffee leaves. Methods： On the basis of single factor experiment,the extraction conditions of mangiferin from coffee leaves was optimized by response surface methodology,using the extraction rate of mangiferin as the response value,and the ratio of material to liquid,the volume fraction of ethanol,the extraction time and the extraction temperature were selected as independent variables. Results： The optimal conditions were determined as follows： The ratio of material to liquid was 1 ∶ 15 g/m L,volume fraction of ethanol was70%,extraction temperature was 56 ℃,extraction time was 76 min.Under this condition,the extraction rate of mangiferin was0.432%,the relative error between the actual value and the theoretical value was 5%. Conclusion： The results were reasonable and reliable,which could be used as the optimum extraction technology for the mangiferin.