[1]肖洪.响应面法优化提取香菜根中总黄酮的工艺研究[J].中国调味品,2019,(05):17-20.
 Optimization of Extraction Technology of Total Flavonoids from Coriander Root by Response Surface Methodology[J].CHINA CONDIMENT,2019,(05):17-20.
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响应面法优化提取香菜根中总黄酮的工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
17-20
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Optimization of Extraction Technology of Total Flavonoids from Coriander Root by Response Surface Methodology
作者:
肖洪
文献标志码:
A
摘要:
目的:采用响应面优化香菜根中总黄酮的提取条件。方法:采用乙醇热浸提法,在提取时间、提取温度、液料比以及乙醇体积分数这些单因素实验基础上,选取试验因素和水平,运用Design-Expert.V8.0.6软件采用三因素三水平进行响应面分析,将香菜根中总黄酮的含量作为响应值。结果:通过实验得到乙醇热浸提香菜根中总黄酮的最优工艺是提取温度71℃、液料比31:1mL/g、乙醇体积分数71%;结论:该条件下总黄酮提取量为0.1691mg/g。
Abstract:
Objective: Response surface methodology was used to optimize the extraction conditions of total flavonoids from coriander roots. Methods: Ethanol heat extraction was used to select test factors and levels based on single factor experiments such as extraction time, extraction temperature, solid-liquid ratio, and ethanol concentration. The response of three factors and three levels of response surface analysis was used with the Design-Expert.V8 .0 .6. The flavonoid content in coriander root as response value was used in response surface analysis. Result: The optimum extraction process of total flavonoids in ethanol-extracted coriander roots was obtained by experiments: extraction temperature 71 °C, solid-liquid ratio 31:1 mL/g, and ethanol volume fraction 71%. Conclusion: Under this condition, the total flavonoids extraction was 0.1691mg/g
更新日期/Last Update: 2019-09-11