食品工业科技2013，Vol.34Issue(12)：270-275,6.
响应面法优化牛蒡根总黄酮提取工艺
Optimization of extraction process of total flavonoids from burdock root by response surface methodology
摘要
Abstract
To exploit the flavonoids resource from burdock root,the extraction process of flavonoids from burdock root was investigated and optimized using single factor experiments,fractional factorial design (FFD),central composite design (CCD) and response surface methodology.After optimization,the optimum extraction process conditions were determined:ethanol concentration 42.2％,extraction temperature 81.7℃C,ratio of solvent to material 40∶1 (v∶m),extraction time 3.5h.Under these optimized conditions,the yield of flavonoids from burdock root could achieve 21.98mg/g.关键词
牛蒡/黄酮/提取工艺/响应面法Key words
burdock root/ flavonoids/ extraction process/ response surface methodology分类
生物科学引用本文复制引用
潘进权,周鲜娇,周培娴..响应面法优化牛蒡根总黄酮提取工艺[J].食品工业科技,2013,34(12):270-275,6.基金项目
湛江市科技攻关计划项目(2011C3103010) （2011C3103010）
湛江师范学院基金项目(ZL0912). （ZL0912）
