响应面法优化超声辅助提取梵净山薇菜多酚

Optimization of ultrasonic assisted extraction of Osmunda japonica polyphenols in Mount Fanjing by response surface method

以梵净山四级薇菜干为原料,研究超声辅助提取梵净山薇菜多酚最佳工艺条件。在单因素试验的基础上,选择超声温度、超声时间、乙醇体积分数、超声功率为关键因素,以薇菜多酚得率为响应值,设计Box-Behnken响应面法优化其超声提取条件。结果表明:各因素对梵净山薇菜多酚得率的影响程度从大到小依次为料液比﹥乙醇体积分数﹥超声时间﹥超声功率,薇菜多酚的最佳提取工艺参数为料液比1∶30(g/mL)、乙醇体积分数40%、超声功率300 W、超声时间40 min。在此条件下,梵净山薇菜多酚得率预测值为38.5967%,试验测定值为38.57%,与回归方程的理论预测值相吻合。

Four-level Osmunda japonica from Fanjing Mountain was used as raw material,the ultrasonicassisted extraction of polyphenols from the dried Osmunda japonica from Fanjing Mountain was studied.On the basis of single factor experiments,ultrasonic temperature,ultrasonic time,ethanol volume fraction and ultrasonic power were selected as the key factors,and Box-Behnken response surface methodology was designed to optimize the ultrasonic extraction conditions of Osmunda japonica polyphenols taking the yield of Osmunda japonica polyphends as the response value.The results showed that the effects of various factors on the polyphenols yield of Osmunda japonica from Fanjing Mountain were as follows:solid-liquid ratio>ethanol volume fraction>ultrasonic time>ultrasonic power.The optimal extraction parameters of Osmunda japonica polyphenols were as follows:solid-liquid ratio 1∶30(g/mL),ethanol volume fraction 40%,ultrasonic power 300 W and ultrasonic time 40 min.Under these conditions,the predicted value of polyphenols yield of Osmunda japonica from Fanjing Mountain was 38.5967%,and the measured value was 38.57%,which was consistent with the theoretical prediction value of regression equation.