PB实验及响应面法优化山刺玫果总黄酮的提取工艺

Optimization in Extraction Process of Total Flavonoids from Rosa davurica Pall.Fruit by PB Experiment and Response Surface Methodology

通过Plackett-Burman(PB)实验和响应面法对山刺玫果总黄酮的超声辅助提取工艺进行优化,确定最佳提取工艺为:超声功率150 W、超声温度55℃、提取液pH值3.5、乙醇浓度60%。在此条件下,山刺玫果总黄酮得率为10.63 mg·g-1。表明PB实验结合Box-Behnken设计响应面法可避免因响应面法中影响因素选取不当而造成交互作用不明显等现象。

We optimized the ultrasound-assisted extraction process of total flavonoids from Rosa davurica Pall.fruit by Plackett-Burman(PB)experiments and response surface methodologies.The optimal extraction conditions can be determined as follows:the ultrasonic power of 150 W,the ultrasonic temperature of 55℃,the pH value of extraction solution of 3.5,and the ethanol concentration of 60%.Under above conditions,the yield of total flavonoids from Rosa davurica Pall.fruit can reach 10.63 mg·g^(-1).The study indicates that PB experiments combined with Box-Behnken design response surface methodologies can avoid the phenomenon that the interaction is not obvious due to the improper selection of influencing factors in response surface methodologies.