响应面法优化枳椇子总黄酮超声波提取工艺 - 食品科学.pdf

※工艺技术 食品科学 2011, Vol. 32, No. 12 125 椇 于修烛，王 玲，杜双奎，李志西 * ，张静亚 (西北农林科技大学食品科学与工程学院，陕西 杨凌 712100) 为了更好开发和利用枳椇子资源，以枳椇子为原料，利用响应面设计对超声波法提取枳椇子总黄酮工艺 进行优化。结果表明：在提取温度 65 ℃、提取时间60min 条件下，影响提取率的主次因素依次为乙醇体积分数＞ 液料比＞超声波功率，最佳超声波提取条件为超声波功率 374.4W 、液料比 69.4:1(mL/g) 、乙醇体积分数 64.5% 。 验证总黄酮得率达到(0.819 ±0.003)% ，接近于预测值0.823% 。研究表明，优化得到的回归模型是可行的，具有 良好预测能力。 枳椇子；超声波；提取；响应面；总黄酮 　　 Optimization of Ultrasonic Extraction Process for Total Flavonoids from Hovenia Seeds by Response Surface Methodology YU Xiu-zhu ，WANG Ling ，DU Shuang-kui ，LI Zhi-xi* ，ZHANG Jing-ya (College of Food Science and Engineering, Northwest AF University, Yangling 712100, China) Abstract ：Response surface methodology was used to optimize the ultrasonic-assisted extraction of total flavonoids from Hovenia seeds. A regression model describing total flavonoid yield with respect to ultrasonic power, material-to-liquid ratio and ethanol concentration was established. Ethanol concentration was the most important affecting factor of the total flavonoid yield resulting from 60 min extraction at 65 ℃, followed by material-to-liquid ratio and ultrasonic power. The optimal extraction conditions for total flavonoids from Hovenia seeds were ultrasonic power of 374.4 W, material-to-liquid ratio of 1:69.4 (g/mL), ethanol concentration of 64.5%, extraction temperature of 65 ℃ and extraction time of 60 min, and the resultant total flavonoid yield was (0.819 ± 0.003)%, which was close to the predicted value of 0.823%. Therefore, the established regression model is feasible and has good prediction capability. Key words ：Hovenia seeds ；ultrasonic ；extraction ；response surface ；total flavonoids 中图分类号：O623.54