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目的:利用响应面法优化乳苣总黄酮的提取工艺条件。方法:以提取溶剂乙醇浓度、液固比、提取温度及提取时间为影响因子,应用Box-Behnken中心组合设计建立数学模型,以提取总黄酮得率作为响应值,进行响应面法分析(RSM)。结果:乳苣总黄酮提取的最佳工艺为:乙醇浓度63.78%,液固比40∶1,提取温度90℃,提取时间1.07 h,理论提取率14.04%,实际测得值为13.79%,两者较接近。结论:Box-Behnken设计结合响应面分析法可以很好地对乳苣总黄酮提取工艺进行优化。
Objective: To optimize the extraction conditions of total flavonoids from chicory using response surface methodology. Methods: The ethanol concentration, liquid-solid ratio, extraction temperature and extraction time were taken as the influencing factors. The Box-Behnken center combination was used to establish a mathematical model to extract the total flavonoid yield as the response value. Response surface methodology (RSM) . Results: The optimum conditions for total flavonoids extraction were as follows: ethanol concentration 63.78%, liquid-solid ratio 40:1, extraction temperature 90 ℃, extraction time 1.07 h, theoretical extraction rate 14.04%, actual measured value 13.79% Closer. Conclusion: Box-Behnken design combined with response surface methodology can be used to optimize the extraction of total flavonoids from L. chicory.