二次回归正交旋转设计优化燕麦多酚化合物提取工艺

燕麦中含有丰富的多酚化合物，具有很强的抗氧化活性。本实验在单因素试验基础上，采用二次回归正交旋转组合设计对燕麦粉中多酚化合物提取工艺进行优化，建立提取温度(X1)、提取时间(X2)、乙醇体积分数(X3)、料液比(X4)4个因素与总多酚得率之间的回归模型：Y=5.2119+0.6358X1+0.1947X2－0.4213X3+0.452X4－0.1016X12－ 0.2786X22 － 0.1963X32 － 0.1526X42，得出各因素对燕麦总多酚得率影响的顺序为提取温度＞料液比＞乙醇体积分数＞提取时间。从模型可知，在提取温度60℃、提取时间65.2min、乙醇体积分数50.6%、料液比1:20(g/ml)条件下，燕麦总多酚得率量最高可达6.6717mg/g。验证值为6.3989mg/g，与理论值基本一致。

Optimizing Extraction of Polyphenols in Oat through Quadratic Regression Orthogonal Design

Oat (Avena sativa L.) has abundant polyphenols and strong antioxidant activity. Based on single factor experiments, extraction conditions of polyphenols in oat were optimized through quadratic regression orthogonal design. A quadratic regression orthogonal model was established to express the relationship between total polyphenol yield (Y) and four factors including temperature (X1), time (X2), ethanol concentration (X3), and oat flour and solvent ratio (X4), as shown in the equation, Y = 5.2119 + 0.6358X1 + 0.1947X2 － 0.4213X3 + 0.452X4 － 0.1016X12 － 0.2786X22 － 0.1963X32 － 0.1526X42. The factor order on extraction yield from strong to weak was extraction temperature, oat flour and solvent ratio, ethanol concentration and extraction time. According to this model, extraction at 60 ℃ for 65.2 min using 50.6% ethanol and 1:20 (g/ml) of oat flour and solvent revealed the highest yield of polyphenols, which was 6.6717 mg/g. The experiment result was consistent with the theoretical result of 6.3989 mg/g.