响应面法优化云南美味牛肝菌总黄酮的提取工艺研究

为优化美味牛肝菌总黄酮的提取工艺,在单因素试验的基础上,对影响总黄酮提取率的4个因素(液料比、提取温度、乙醇浓度和提取时间)进行显著性分析,通过响应面设计优化出总黄酮的最佳提取工艺参数。结果表明,当液料比为30 (mL/g)、提取温度为85℃,乙醇浓度为70%和提取时间为120min时美味牛肝菌总黄酮的提取率为2.82%。实验结果为进一步研究美味牛肝菌总黄酮的结构和功能性质奠定了一定的研究基础。

Optimization of Extraction Technology of Total Flavonoids from Boletus edulis in Yunnan Province by Response Surface Methodology

In order to optimize the extraction process of total flavonoids from Boletusedulis,on the basis of single factor experiment,the four factors(liquid-solid ratio,extraction temperature,ethanol concentration and extraction time)that affect the extraction rate of total flavonoids are analyzed significantly,and the optimal extraction process parameters of total flavonoids are optimized by response surface design.The results show that the extraction rate of total flavonoids fromBoletus edulis is2.82% when the liquid-solid ratio is 30(mL/g),the extraction temperature is 85 ℃,the ethanol content is 70%and the extraction time is 120 min.The results have laid a foundation for further study on the structure and functional properties of total flavonoids fromBoletusedulis.