响应面法优化超声辅助提取黑果枸杞叶片总黄酮的工艺研究

摘要

采用单因素试验,研究乙醇浓度、料液比、超声时间、超声温度及超声功率对总黄酮提取率的影响,依据Box-Behnken的中心组合设计,采用四因素三水平响应面法优化从黑果枸杞叶中提取总黄酮的最佳工艺条件.结果表明:最佳工艺为,乙醇提取浓度为70％,超声功率400 W,料液比为1∶25,超声提取温度58℃,黑果枸杞叶片总黄酮的平均得率为1.62％.与理论预测值的相对误差为1.22％.说明响应面法优化超声提取黑果枸杞叶片总黄酮的工艺条件稳定可行.%The technology of the ultrasound-assisted extraction of total flavonoids from Lycium ruthenicum leaves was optimized by using the response surface methodology (RSM) to examine the effects of variables on the extraction yields, such as ethanol concentration, solid-liquid ratio, time, temperature, and the ultrasonic power. The optimum extraction conditions were as follows: ethanol concentration: 70 %, ultrasound power:400 W,material to liquid ratio : 1 : 25,and extraction temperature: 58℃. Under the optimum conditions,the extraction yield of total flavonoids was 1. 62 %. The relative error with the theoretical value was 1. 22 %. The optimized process obtained from RSM was reliable,stable,and practical.