中国食品添加剂Issue(1)：70-75,6.
响应面法优化芫花总黄酮的提取工艺
Optimization of reflux extraction of total flavonoids from genkwa flos using response surface analysis
摘要
Abstract
An optimal reflux extraction of total flavonoids from genkwa flos was established. Based on the single factor analysis, a 4 - factor, 3 - level Box - Behnken experimental design was applied to evaluate the effects of the four factors , including extraction temperature, extraction time, ethanol concentration and ratio of material to liquid. The interactions of each factor on the extraction yield were investigated with response surface analysis ( RSA). Results showed that the developed mathematical model for total flavonoids yield fit the actual experiment very well. A significant effect on total flavonoids yield was observed in quadratic and linear terms. However, the interactions among the above parameters were not significant. Ethanol concentration had the most significant effect, ratio of material to liquid was the second place and extraction time, extraction temperature had a little effect. The final optimal extracting conditions were as follows: extraction temperature was 73 °C, extraction time was 1 h, ethanol concentration was 78% and ratio of material to liquid was 1: 12 (g/mL). Under the above conditions the extraction yield was 2. 239%.关键词
芫花/总黄酮/回流提取/响应面分析Key words
genkwa flos/ total flavonoids/ reflux extraction/ response surface analysis分类
轻工纺织引用本文复制引用
邓仕任,夏林波,李博..响应面法优化芫花总黄酮的提取工艺[J].中国食品添加剂,2012,(1):70-75,6.基金项目
国家"十一五"科技支撑计划课题(2006BA109B06-07-1),辽宁中医药大学优秀青年药学人才基金(yxrc0916). （2006BA109B06-07-1）
