食品科学2012，Vol.33Issue(16)：68-71,4.
响应面法优化菊花脑黄酮提取工艺
Optimization of Extraction Process for Flavonoids from Chrysanthemum nankingense by Response Surface Methodology
刘晶晶 1赵泓筠 1韩曜平 1王雪锋 1戴阳军1
作者信息
- 1. 常熟理工学院生物与食品工程系,江苏常熟215500
- 折叠
摘要
Abstract
Box-Behnken experimental design and response surface analysis were used to optimize the extraction of flavonoids from Chrysanthemum nankingense. The results showed that the optimal process conditions for the extraction of flavonoids from Chrysanthemum nankingense were 78% ethanol solution as the solvent at a material-to-liquid ratio of 1：41, extraction time of 89 min, and extraction temperature of 68 ℃. Under these conditions, the yield of flavonoids was 2.88 mg/g.关键词
菊花脑/黄酮/响应面法/提取Key words
Chrysanthemum nankingense/flavonoids/response surface methodology/extraction分类
农业科技引用本文复制引用
刘晶晶,赵泓筠,韩曜平,王雪锋,戴阳军..响应面法优化菊花脑黄酮提取工艺[J].食品科学,2012,33(16):68-71,4.
