中国食品学报2017，Vol.17Issue(8)：147-155,9.DOI:10.16429/j.1009-7848.2017.08.020
Plackett-Burman设计及响应面法优化芹菜中总黄酮的超声提取工艺
Optimization of Ultrasonic Extraction Conditions of Total Flavonoids from Apium Graveolens by Plackett-Burman Design and Response Surface Analysis
摘要
Abstract
The key factors affecting extraction rate of total flavonoids compounds were screen out by Plackett-Burman (PB) design on the basis of single-factor experiments.The key factors affecting ultrasonic extraction were ethanol concentration,ultrasonic time,ultrasonic temperature and liquid-solid ratio.Then the center points of the four factors were determined based on steepest ascent design.Finally,the the optimization extraction condition were carried out by using central composite design.The results showed that the optimal extraction conditions were as follows:ethanol concentration 57.41％,ultrasonic time 52.79 min,ultrasonic temperature 66.34 ℃ and liquid-solid ratio 31.69(mL·g-1).Under the optimum conditions,the predicted value of extraction rate is 7.9001 mg·g-1 and its experimental value is 8.051 mg·g-1.This result indicated that it was perfect to optimize of extraction conditions of total flavonoids compounds from apium graveolens by PB design and BB design.关键词
Plackett Burman设计/响应面分析法/超声提取法/黄酮/芹菜Key words
Plackett-Burman design/response surface analysis/ultrasonic extraction/flavonoids compounds/apium graveolens引用本文复制引用
赵刚,顾佳丽,励建荣..Plackett-Burman设计及响应面法优化芹菜中总黄酮的超声提取工艺[J].中国食品学报,2017,17(8):147-155,9.基金项目
辽宁省高等学校攀登学者支持计划项目 （）
辽宁省高等学校创新团队计划项目 （）
