响应面试验优化超声波辅助提取半枝莲黄酮工艺

Optimization of ultrasonic assisted extraction technology of Scutellaria barbata flavonoid by response surface experiments

采用超声波法辅助提取半枝莲黄酮,以超声波功率、超声温度、提取时间、乙醇浓度为因素,考察各个因素对半枝莲黄酮提取率的影响。结果表明,最佳提取工艺参数为超声波功率400W、超声温度57℃、提取时间49 min、乙醇浓度72%,在此工艺参数下做3次平行试验,半枝莲黄酮提取率为96.25%。方差分析结果表明,影响半枝莲黄酮提取率大小因素依次为超声温度>超声波功率>提取时间>乙醇浓度。

Scutellaria barbata flavonid was extracted by ultrasonic assisted extraction technology. The effects of ultrasonic power, ultrasonic temperature, extraction time and ethanol concentration on the extraction yeild of flavonoids from Scutellaria barbata were investigated. The results showed that the optimum extraction process parameters were as follows： ultrasonic power 400 W, ultrasonic temperature 57 ℃, extraction time 49 min, ethanol concentration 72%, and parallel experiments 3 times, under the process parameters, the extraction yeild of flavonoids was 96.25%. The results of variance analysis showed that the factors affecting the extraction yeild of flavonoids from Scutellaria Barbara were ultrasonic temperature 〉 ultrasonic power 〉 extraction time 〉ethanol concentration.