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目的:优化金荞麦中总黄酮的提取工艺。方法:以微波功率、十二烷基硫酸钠质量分数、料液比和微波辐射时间为自变量,总黄酮提取量为因变量,通过对自变量各水平的多元线性回归,采用星点设计-响应面法优选提取工艺并进行预测分析。结果:最佳工艺条件为微波频率175 W,十二烷基硫酸钠质量分数1.28%,料液比1∶21 g·mL-1,微波辐射时间3.6 min;金荞麦中总黄酮提取量达1.06 mg·g-1,与热回流法、微波法、超声法相比,总黄酮提取量分别提高了35%,14%,21%。结论:该工艺简便可行,具有省时节能、提取率高等优点,适用于金荞麦总黄酮的提取。
Objective: To optimize the extraction process of total flavonoids from Fagopyrum. Methods: Microwave power, sodium dodecyl sulfate concentration, solid-to-liquid ratio and microwave irradiation time were used as independent variables and total flavonoid extract was used as dependent variable. By using multiple linear regression of independent variables, Response surface method extraction process optimization and prediction analysis. Results: The optimum conditions were as follows: microwave frequency 175 W, sodium dodecyl sulfate 1.28%, solid-liquid ratio 1:21 g · mL-1, microwave irradiation time 3.6 min, total flavonoids content of F buckle 1.06 mg · g-1, the extraction of total flavonoids increased by 35%, 14% and 21% respectively compared with the heat reflux method, microwave method and ultrasonic method. Conclusion: The process is simple and feasible, with the advantages of saving time and energy, high extraction rate, suitable for the extraction of total flavonoids from buckwheat.