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目的:优化山楂总黄酮提取工艺。方法:以乙醇为提取试剂,在单因素试验的基础上,应用BoxBehnken设计方法建立数学模型,选择乙醇浓度、提取时间、提取温度、提取次数为影响因子,以山楂总黄酮含量为响应值,进行响应曲面分析。结果:最佳工艺条件:乙醇浓度为80%,提取温度为55℃,提取时间为2.5h,提取次数为3次,山楂总黄酮含量可高达16.085 3mg/g。结论:提取工艺与设计模型高度拟合,可用于工业生产,提高山楂总黄酮提取率。
Objective: To optimize the extraction of total flavonoids from hawthorn. Methods: On the basis of single factor experiment, a mathematical model was established by using BoxBehnken design method with ethanol as extraction reagent. The ethanol concentration, extraction time, extraction temperature and extraction times were selected as influencing factors. The total flavonoids content of hawthorn was used as the response value Response surface analysis. Results: The optimum conditions were: ethanol concentration 80%, extraction temperature 55 ℃, extraction time 2.5h, extraction times 3 times, total flavonoids content of hawthorn up to 16.085 3mg / g. Conclusion: The extraction process and design model are highly fit and can be used in industrial production to improve the extraction rate of total flavonoids in hawthorn.