响应面法优化糙米总黄酮提取工艺
Optimization of the extraction of total flavonoids from brown rice by response surface methodology
李悦 1程建峰 1罗彤 1段依婧1
作者信息
- 1. 江西农业大学农学院,南昌 330045
- 折叠
摘要
以胚芽糙米为材料,采用乙醇溶液提取总黄酮,先后开展单因素试验和响应面试验,考察提取温度、乙醇浓度、提取时间和液料比4个因素对糙米总黄酮提取率的影响.结果表明,乙醇提取糙米总黄酮的最佳条件为液料比20∶1、乙醇浓度80%、提取温度40℃和提取时间16 min,在此条件下,总黄酮得率为2.550%,与预测得率2.591%相比,相对误差仅为1.58%.优化后的方法比优化前更科学准确、操作简单、高效快捷和环保廉价,适用于大批量糙米总黄酮的提取.
Abstract
Using germ brown rice as the material,ethanol solution was used to extract total flavonoids,and single factor test and re-sponse surface test were carried out successively to investigate the influence of extraction temperature,ethanol concentration,extrac-tion time and liquid material ratio on the extraction rate of total flavonoids from brown rice.The results showed that the best condition for ethanol extraction of total flavonoids from brown rice was the liquid material ratio of 20∶1,ethanol concentration of 80%,extraction temperature of 40℃and extraction time of 16 min.Under this condition,the total flavonoids yield was 2.550%,and the relative error was only 1.58%compared with the predicted yield of 2.591%.The optimized method was more scientific,more accurate,simpler,more efficient,more environment-friendly and cheaper than before,and was suitable for large-scale extraction of total flavonoids from brown rice.
关键词
糙米/黄酮/乙醇提取法/响应面法Key words
brown rice/flavonoids/ethanol extraction method/response surface methodology引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据