原创力文档响应面法优化苦荞壳中总黄酮的提取工艺 optimization of technology for extracting total flavonoids from tartary buckwheat shell by response surface methodology.pdfVIP
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响应面法优化苦荞壳中总黄酮的提取工艺 optimization of technology for extracting total flavonoids from tartary buckwheat shell by response surface methodology
5 6 Vol. 5 No. 6
2014 6 Journal of Food Safety and Quality Jun. , 2014
1* 1, 2 1
王廷璞 , 赵 强 , 袁建军
(1. , 741001; 2. , 810001)
摘 要: 目的 方法
, ,
4 ,
, Box-Behnken 结果
45% 85 ℃ 2.5 h 1:40, 15.7 mg/g,
1.57%, 98.2%, (16.4 mg/g) 4.6% 结论
Box-Behnken , ,
关键词: ; ;
Optimization of technology for extracting total flavonoids from tartary
buckwheat shell by response surface methodology
WANG Ting-Pu1*, ZHAO Qiang1, 2, YUAN Jian-Jun1
(1. College of Life Science and Chemistry, Tianshui Normal University, Tianshui 741001, China;
2. Northwest Plateau Institute of Biology , The Chinese Academy of Sciences, Xining 810001, China)
ABSTRACT: Objective To optimize the extraction technology of total flavonoids from tartary buckwheat
shell. Methods The maximum extraction rate and content of total flavonoids were compared by soak extrac-
tion method, constant temperature oscillation extraction method, soxhlet extraction method, high-pressure ex-
traction method, and ultrasonic wave extraction method. Soak extraction method was se
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