响应面法优化新疆黑果小檗鲜果中总黄酮提取工艺
Optimization of Extraction Technology for Total Flavonoids from Xinjiang Berberis heteropoda Fruit by Response Surface Methodology
欧阳艳 1刘伟 1赵晓南1
作者信息
- 1. 伊犁师范学院化学与生物科学学院,新疆伊宁835000
- 折叠
摘要
目的:优选黑果小檗鲜果中总黄酮的提取工艺.方法:采用紫外分光光度法测定总黄酮含量,在单因素试验基础上,以乙醇体积分数、料液比、提取时间为自变量,进行三因素三水平Box-Behnken试验设计,利用响应面分析法优化新疆黑果小檗鲜果总黄酮提取条件.结果:黑果小檗鲜果中总黄酮的最佳提取工艺为乙醇体积分数43％,提取温度80℃,料液比1∶33,提取时间2h;总黄酮提取量24.75 mg·g-1,达到预测值25.37 mg·g-1的97.6％.结论:采用响应面法优化黑果小檗鲜果中总黄酮的提取工艺合理可行.
Abstract
Objective: To optimize extraction technology of total flavonoids from Xinjiang Berberis heteropoda fruit. Method: The content of total flavonoids was determined by UV, which was as dependent variable, based on single factor test, with solid-liquid ratio, extraction time and ethanol concentration as independent variables, three factors and three levels Box-Behnken design was adopted, extraction technology conditions of total flavonoids from Xinjiang B. heteropoda fruit were optimized by response surface methodology. Result: Optimal extraction conditions were as followings: extracted 2 h with 33 times the amount of 43% ethanol at 80 ℃,yield of total flavonoids was 24. 75 mg ·g-1, which accounted for 97. 6% of the predicted value (25. 37 mg·g-1 ). Conclusion: Response surface methodology to optimize extraction technology of total flavonoids from Xinjiang B. heteropoda fruit was feasible and reasonable.
关键词
黑果小檗鲜果/总黄酮/响应面法Key words
Berberis heteropoda fruit/total flavonoids/response surface methodology引用本文复制引用
基金项目
伊犁师范学院有机重点项目(2012THZD01)
出版年
2013
国家科技期刊平台
NSTL
维普
万方数据