食品工业科技2013，Vol.34Issue(5)：269-274,6.
响应面法优化超声波辅助提取沙枣果总黄酮工艺
Optimization of ultrasonic-assisted extraction of total flavonoids from Elaeagnus angustifolia L.fruit by response surface methodology
摘要
Abstract
Objective:Acetone as the extraction solvent,the optimization of the ultrasonic-assisted extraction of total flavonoids from Elaeagnus angustifolia Lfruit by response surface methodology was studied.Methods: Based on the single-factor test analysis,the full factorial design,steepest ascent design and central composite design was applied for response surface analysis.Results: Three variables (ratio of material to liquid, extraction temperature and ultrasonic treatment time) had significant effect on extraction of flavonoids, and obtained the best extraction technology conditions:ratio of material to liquid was 1:25.5(g/mL),extraction temperature was 42℃ and ultrasonic treatment time was 27min.Under the above conditions,the experimental values of total flavonoids was 3.91% ,and the predicted values was 3.827%.Conclusion:The obtained model was credible and could be used for extraction of total flavonoids from Elaeagnus angustifolia L.fruit.关键词
沙枣/总黄酮/超声波辅助法/响应面优化Key words
Elaeagnus angustifolia L.fruit/total flavonoid/ultrasonic extraction/response surface methodology分类
轻工纺织引用本文复制引用
罗丽,梁琪,张炎,米兰..响应面法优化超声波辅助提取沙枣果总黄酮工艺[J].食品工业科技,2013,34(5):269-274,6.基金项目
甘肃农业大学青年研究生指导教师扶持基金项目(GAU-ONDS-201206) （GAU-ONDS-201206）
兰州市科技创新人才团队培育计划项目(2011-1-144). （2011-1-144）
