| 响应面法优化淮山中总黄酮提取工艺的研究 |
| |
| 引用本文： | 许静雅,苏小军,李清明,李文佳,吴 倩,郭时印.响应面法优化淮山中总黄酮提取工艺的研究[J].中国酿造,2016,35(5):115. |
| |
| 作者姓名： | 许静雅 苏小军 李清明 李文佳 吴 倩 郭时印 |
| |
| 作者单位： | 1.湖南农业大学食品科技学院，湖南长沙410128；
2.湖南农业大学湖南省作物种质创新与资源利用重点实验室，湖南长沙410128 |
| |
| 基金项目： | 湖南省自然科学基金（2015JJ4028），湖南农业大学大学生创新性实验计划项目（XCX14080） |
| |
| 摘 要： | 该研究结合有机溶剂浸提法与超声波提取技术，在单因素试验基础上，采用响应面法优化淮山中总黄酮的提取工艺。结果表明，总黄酮的最佳提取工艺条件为：乙醇体积分数60%，辅助浸提时间64 min，液料比11∶1(mL∶g)。在此最佳工艺条件下，淮山中总黄酮提取率为1.87 mg/g，比单纯使用超声波提取淮山中总黄酮的提取率(1.23 mg/g)提高了50%左右。
|
| 关 键 词： | 淮山 黄酮类化合物 响应面法 提取 |
Optimization of extraction technology of total flavonoids from Chinese yam by response surface methodology |
| |
| XU Jingya,SU Xiaojun,LI Qingming,LI Wenjia,WU Qian,GUO Shiyin.Optimization of extraction technology of total flavonoids from Chinese yam by response surface methodology[J].China Brewing,2016,35(5):115. |
| |
| Authors: | XU Jingya SU Xiaojun LI Qingming LI Wenjia WU Qian GUO Shiyin |
| |
| Affiliation: | 1.College of Food Science and Technology, Hunan Agriculture University, Changsha 410128, China;
2.Hunan Provincial Key Laboratory for Crop Germplasm Innovation and Utilization, Hunan Agriculture University, Changsha 410128, China |
| |
| Abstract: | Combined with organic solvent extraction and ultrasonic extraction technology, on the basis of single factor experiments, the extraction technology of flavonoids in Chinese yam was optimized by response surface methodology. Results indicated that the optimum extraction conditions were ethanol concentration 60%, auxiliary extraction time 64 min, liquid-solid ratio 11:1 (ml:g). Under the conditions, the extraction yield of total flavonoids in Chinese yam was 1.87 mg/g, which was about 50% higher than that (1.23 mg/g) by ultrasonic extraction. |
| |
| Keywords: | Chinese yam flavonoids response surface methodology extraction |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
