响应面法优化白花菜中黄酮类化合物的提取研究

Optimization on the Extraction Conditions of Flavonoids from Cauliflower Using Response Surface Methodology

采用超声波辅助溶剂浸提法提取白花菜中的黄酮化合物,通过响应面法优化最佳提取条件。考察单因素(乙醇体积分数、液固比、超声功率、超声时间、水浴温度、水浴时间和提取次数)对白花菜黄酮得率的影响,在此基础上,进行Box-Behnken响应面优化试验,分析并确定了最佳提取条件:乙醇体积分数65%、液固比(mL/g)32∶1、超声功率30 W、超声时间5min、水浴温度50℃、水浴时间40min、提取次数1次。在最佳提取条件下,白花菜黄酮的实际得率为1.974 5mg/g,与预期值十分接近。

The flavonoids was extracted from cauliflower by using ultrasonic-assisted solvent and the response surface methodology was used to optimize the extraction conditions.Firstly,the effects of different extraction factors(ethanol concentration,liquid-material ratio,ultrasonic power,ultrasonic time,bath temperature,bath time and extraction times)on flavonoids yield were studied.And then,Box-Behnken response surface optimization test was carried on the basic of singer factor test result.The optimal conditions were as follows:65% ethanol,liquid-solid ratio 32∶1 mL/g,ultrasonic power 30 W,ultrasonic time 5min,bath temperature 50 ℃,bath time 40 min,and extraction time 1.Under this optimum conditions,the actual yield of flavonoids was 1.974 5mg/g,and it was very close to the prediction value.