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目的:以乙醇为提取剂,用超声辅助法从波罗蜜叶中提取总黄酮。方法:通过单因素试验分别考察乙醇体积分数、浸提时间和液料比对波罗蜜黄酮提取量的影响,确定各因素的适宜水平。在此基础上,利用Design-Ex-pert软件Box-Behnken中心组合设计法设计响应面分析乙醇体积分数、超声时间和液料比3个因素对总黄酮提取率的影响,并通过方差分析回归建立数学模型。结果:波罗蜜叶黄酮超声提取的最佳工艺为:乙醇体积分数为69.4%,超声32 min,液料比为22.6∶1 mL/g,在此条件下,黄酮提取量达到7.55 mg/g。结论:Box-Behnken设计结合响应面分析法可以很好地对波罗蜜叶总黄酮超声提取工艺进行优化。
OBJECTIVE: To extract total flavonoids from jackfruit leaves with ethanol as extractant by ultrasonic assistant method. Methods: The effects of ethanol volume fraction, extraction time and liquid / solid ratio on the extraction of flavonoids from Pomelo were investigated by single factor test, and the appropriate level of each factor was determined. On this basis, Design-Ex-pert Box-Behnken central composite design method was used to design response surface analysis of the effects of ethanol volume fraction, ultrasonic time and liquid to solid ratio on the extraction rate of total flavonoids and established by ANOVA mathematical model. Results: The optimum conditions of ultrasonic extraction of flavonoids in the jackfruit leaf were 69.4% of ethanol, 32 min of ultrasonic and 22.6:1 mL / g of liquid to material ratio, and the extraction of flavonoids reached 7.55 mg / g under this condition. Conclusion: The Box-Behnken design combined with response surface methodology can be used to optimize the ultrasonic extraction of total flavonoids in Jackfruit leaf.