现代食品科技2012，Vol.28Issue(12)：1714-1718,1742,6.
响应曲面法优化荞麦总黄酮的提取工艺
Optimization of Extraction Process for Total Flavonoids from Buckwheat by Response Surface Analysis
摘要
Abstract
The extraction of total flavonoids from Fagopyrum of Miqiao 1 was optimized.based on one-factor-at-a-time experiments. The effects of extraction temperature, extraction time, material-to-liquid ratio and ethanol concentration on the extraction rate of total flavonoids from buckwheat were investigated. A 4-variable, 3-level was generated by the Design-Expert 7 software and experimental data obtained were subjected to quadratic regression analysis to create a model to find optimal conditions for the extraction of total flavonoids. The optimal extraction conditions were found as: ethanol concentration 69%, material-to-liquid ratio 1:42 (g/mL), extraction temperature 68.S °C and extraction time 90 min. Under these conditions, the predicted and experimental extraction rate of total flavonoids were 2.291% and 2.157%, respectively. The deviation between the predicted and experimental extraction rate of total flavonoids was small, showing that this method applied to optimization of extraction process for total flavonoids from buckwheat is feasible.关键词
荞麦/总黄酮/响应曲面法/提取工艺Key words
buckwheat/ total flavonoids/ response surface analysis/ extraction process引用本文复制引用
孙美,黄艳菲,赵小燕,王静霞,许云章,彭镰心,刘圆..响应曲面法优化荞麦总黄酮的提取工艺[J].现代食品科技,2012,28(12):1714-1718,1742,6.基金项目
西南民族大学研究生创新型科研项目(CX2013SZ20) （CX2013SZ20）
国家科技支撑计划项目(2012BAI27B07) （2012BAI27B07）
四川省科技支撑计划项目(2011SZ0233) （2011SZ0233）
现代农业产业技术体系建设专项资金资助(GARS-08-D-3) （GARS-08-D-3）
四川中医药管理局课题(2010-78) （2010-78）
