Box-Behnken设计-响应面法优化芡实中总维生素E的提取工艺研究

Study on Optimization of the Extraction Technology of Total Vitamin E in Euryale ferox by Box-Behnken Design-response Surface Methodology

目的:优化芡实中总维生素E的提取工艺。方法:以芡实总维生素E提取量为考察指标,提取时间、提取次数、超声功率、粉碎度为考察因素,采用单因素试验和Box-Behnken设计-响应面法优化芡实总维生素E的提取工艺,并进行3次(芡实用量分别为2.0、20.0、40.0g)验证试验。结果:芡实中维生素E的最佳提取工艺参数为提取时间80min,提取次数3次,超声功率240W,粉碎度80目。在验证试验中,总维生素E的提取量分别为2.063、2.103、2.085mg/g(RSD分别为2.6%、1.5%、1.3%,n=3),与预测值(2.092mg/g)的相对误差分别为0.14%、0.53%、0.33%。结论:优化的提取工艺的方法合理、稳定、可行,可用于芡实中总维生素E的提取。

OBJECTIVE:To optimize the extraction technology of total vitamin E in Euryale ferox. METHODS:With the extraction amount of total vitamin E as reference index, using extraction time, extraction times, ultrasound power and comminution degree as reference factors,single fator test and Box-Behnken design-response surface methodology was used to optimize the extraction technology of total vitamin E from E. ferox. The validation tests were conducted for 3 times(the amounts of E. ferox were 2.0,20.0,40.0 g). RESULTS:The optimal extraction technology of vitamin E included that extraction time of 80 min,extraction times of 3 times,ultrasound power of 240 W,comminution degree of 80 mesh. In validation test,extraction rates of total vitamin E were 2.063,2.103,2.085 mg/g(RSD=2.6%,1.5%,1.3%,n=3),the relative errors of which to predicted value(2.092 mg/g)were 0.14%,0.53% and 0.33%,respectively. CONCLUSIONS:The optimal extraction technology is reasonable,stable and feasible,and can be used for the extraction of total vitamin E in E. ferox.