摘要
研究了响应曲面法醇法提取竹叶总黄酮的工艺。在单因素试验的基础上,采用响应曲面法研究提取温度、乙醇浓度和料液比对竹叶总黄酮提取得率的影响。结果表明,醇法提取竹叶总黄酮的最佳工艺为提取温度83.02℃、乙醇浓度85.78%和料液比1:24.23时,此时竹叶总黄酮的得率达2.08%。
The extraction process of total flavonoids from bamboo leaves by the ethanol was studied. Based on single factor test, response surface methodology （RSM） was used to study effects of extraction time, ethanol concentration and solid-liquid ratio on extraction rate of total flavonoids. The results showed that the optimal extraction conditions of total flavonoids from bamboo leaves are extraction temperature 83.02 ℃, ethanol concentration 85.78% and solid-liquid ratio 124.23. In this case, the extraction rate of total flavonoids from bamboo leaf reaches 2.08 %.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期196-200,共5页
Food Science
关键词
竹叶
总黄酮
提取
响应曲面
bamboo
total flavonoids
extraction
response surface methodology （RSM）
作者简介
吴华勇（1986-），男，硕士研究生，研究方向为食物资源开发与利用。E—mail：wuhuayong1230@163．com
通讯作者：黄赣辉（1967-），男，副教授，博士，研究方向为天然产物、人工智能味觉。E-mail：huangganhui@163．com
