摘要
以新鲜牛蒡根为原料,采用超声波辅助提取牛蒡根中总黄酮,在单因素试验基础上,采用Box-behnken试验设计和响应面分析法,探讨料液比、提取温度、乙醇体积分数和提取时间对牛蒡根总黄酮提取率的影响。结果表明,优化的牛蒡根总黄酮超声波法提取工艺为乙醇体积分数61%,料液比1∶23 (g∶m L),提取温度60℃,提取时间59 min,在此条件下总黄酮提取率为27.96 mg/g。
On the basis of single factor experiments,the effects of solid-liquid ratio,extraction time,ethanol concentration and extracting temperature on extraction rate were investigated by taking burdock root as the raw material and using ultrasonic to assist in extracting the total flavonoids in burdock root.The best extraction process of the total flavonoids in burdock root was optimized and determined by the response surface methodology based on Box-Behnken experimental design.The results showed that,the optimum preparation processes for extract was establised as follows:ethanol concentration 61%,extracting temperature 60℃,solid-liquid ratio 1∶23(g∶mL)and the extraction time 59 min.Under these conditions,the optimum yield of total flavonoids was 27.96 mg/g.
作者
刘群群
王燕
邱艳明
毛群芳
LIU Qunqun;WANG Yan;QIU Yanming;MAO Qunfang(College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China;Hu'nan Traditional Chinese Medical College,Zhuzhou,Hu'nan 412000,China)
出处
《农产品加工》
2019年第10期27-31,共5页
Farm Products Processing
关键词
牛蒡根
总黄酮
超声波
提取率
响应面优化
burdock root
total flavonoids
ultrasonic
extraction
response surface methodology
作者简介
刘群群(1989-),女,硕士,实验师,研究方向为食品工程;通讯作者:王燕(1968-),女,博士,教授,研究方向为食品化学与营养、食品添加剂。
