论文部分内容阅读
目的:利用响应面法对黄姜总黄酮的提取工艺进行优化。方法:在单因素的基础上以超声功率、超声时间、料液比、乙醇浓度为响应因素,黄姜总黄酮的提取率为响应值,根据中心组合实验原理,采用四因素三水平的响应面分析法。结果:确定提取最佳工艺参数为超声时间29.53 min、超声功率为400.76 w、料液比为1:42.19、乙醇浓度为79.60%,在此条件下总黄酮提取率的预测值为11.15(mg/g)。结论:考虑到实际操作的问题,将提取最佳工艺参数修正为超声时间30 min、超声功率400 w、料液比1:40、乙醇浓度80%,进行3次平行试验,结果总黄酮提取率为11.09 mg/g,绝对误差为0.057%,说明实验结果与模型吻合很好。
Objective: To optimize the extraction of total flavonoids from turmeric by response surface methodology. Methods: On the basis of single factor, ultrasonic power, ultrasonic time, solid-to-liquid ratio and ethanol concentration were used as response factors and extraction rate of total flavonoids of turmeric was used as the response value. According to the central composite experimental principle, response surface analysis law. Results: The optimum extraction process parameters were determined as: ultrasonic time 29.53 min, ultrasonic power 400.76 w, solid-liquid ratio 1: 42.19 and ethanol concentration 79.60%. Under this condition, the predicted value of total flavonoid extraction was 11.15 (mg / g). CONCLUSION: Considering the practical problems, the extraction of the best parameters was modified to ultrasonic time of 30 min, ultrasonic power of 400 w, solid-liquid ratio of 1:40, ethanol concentration of 80%, three parallel experiments, the results of the total flavonoid extraction rate 11.09 mg / g, the absolute error of 0.057%, indicating that the experimental results are in good agreement with the model.