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目的优化苦养壳中总黄酮提取工艺。方法用浸提法、恒温振荡提取法、索氏提取法、高压提取法、超声波提取法进行实验,以最大提取率及总黄酮含量为指标进行对比,优选出浸提法为最佳提取方法。采用响应面分析法对影响苦荞壳中总黄酮提取率的4个主要因素,乙醇浓度、提取温度、提取时间、料液比进行研究,并以Box-Behnken中心组合设计建立数学模型。结果浸提法最佳提取工艺为乙醇浓度45%、提取温度85℃、提取时间2.5 h、料液比1:40,此条件下总黄酮含量为15.7 mg/g,提取率为1.57%,回收率为98.2%,回归模型的预测值(16.4 mg/g)与实测值的相对误差为4.6%。结论以Box-Behnken设计结合响应面分析法能较好地预测苦荞壳中总黄酮的含量,该方法简便省时,是苦荞壳中提取总黄酮的有效途径。
Objective To optimize the extraction process of total flavonoids in kennel. Methods The method of extraction, constant temperature oscillation extraction, Soxhlet extraction, high pressure extraction and ultrasonic extraction were used to conduct experiments. The maximum extraction rate and the total flavonoid content were taken as the indexes for comparison. The extraction method was the best extraction method. Response surface methodology (RSM) was used to study the four main factors influencing the extraction rate of total flavonoids from buckwheat husk, such as ethanol concentration, extraction temperature, extraction time and the ratio of solid to liquid. The mathematical model was set up based on the Box-Behnken combination design. Results The optimum extraction conditions were as follows: ethanol concentration 45%, extraction temperature 85 ℃, extraction time 2.5 h, solid-liquid ratio 1:40, total flavonoids content 15.7 mg / g and extraction rate 1.57% The relative error between the predicted value of the regression model (16.4 mg / g) and the measured value was 4.6%. Conclusion The Box-Behnken design combined with response surface methodology can predict the content of total flavonoids in tartary buckwheat shell easily. The method is simple and time-saving and is an effective way to extract total flavonoids from tartary buckwheat shell.