[1]刘慧娟,姒海明,张名位,等.响应面试验优化超声提取八角渣总黄酮工艺研究[J].调味品杂志(月刊),2016,(10):12-17.[doi:10.3969/j.issn.1000-9973.2016.10.003]
　LIU Hui-juan,SI Hai-ming,ZHANG Ming-wei,et al.Optimization of Ultrasonic Extraction Process of Total Flavonoids from Star Anise Residue with Response Surface Methodology[J].CHINA CONDIMENT,2016,(10):12-17.[doi:10.3969/j.issn.1000-9973.2016.10.003]
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响应面试验优化超声提取八角渣总黄酮工艺研究
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调味品杂志（月刊）[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
12-17
栏目:
基础研究
出版日期:
1900-01-01

文章信息/Info

Title:
Optimization of Ultrasonic Extraction Process of Total Flavonoids from Star Anise Residue with Response Surface Methodology
文章编号:
1000-9973(2016)10-0012-06
作者:
刘慧娟1; 姒海明2; 张名位1; 3; 苏东晓1; 4*
1.长江大学 生命科学学院 食品科学与工程系,湖北 荆州 434020;
2.浙江万里学院 生物与环境学院, 浙江 宁波 315100;
3.广东省农业科学院蚕业与农产品加工研究所,广州 510610;
4.长江大学荆楚特色食品研发中心,湖北 荆州 434020
Author(s):
LIU Hui-juan1;  SI Hai-ming2;  ZHANG Ming-wei1; 3;  SU Dong-xiao1; 4*
1.Department of Food Science and Engineering, College of Life Science, Yangtze University, Jingzhou 434020, China;
2.College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China;
3.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
4.Research and Development Centre of Special Food in Jingchu, Yangtze University, Jingzhou 434020, China
关键词:
八角渣;  黄酮;  超声提取;  响应面;  工艺优化
Keywords:
star anise residue;  flavonoid;  ultrasonic extraction;  response surface;  process optimization
分类号:
TS264.3
DOI:
10.3969/j.issn.1000-9973.2016.10.003
摘要:
探讨八角莽草酸提取残渣中总黄酮超声辅助甲醇水二元体系最优提取工艺条件。采用单因素试验分别考察了甲醇浓度、超声时间、料液比、超声功率和超声温度等因素对八角渣黄酮得率的影响,通过Box-Behnken试验设计和响应面法分析各变量交互作用及其对黄酮得率的影响,拟合得到二次多项式预测模型。结果表明:甲醇浓度、超声时间、料液比和超声功率等显著影响总黄酮得率。响应面法优化得出提高八角渣黄酮得率的最佳超声提取工艺:甲醇浓度80%,超声时间22 min,料液比1:33,在此条件下黄酮得率为(10.02±0.13)%。
Abstract:
To investigate the optimum extraction process conditions of total flavonoids from star anise residue, the effect of methanol concentration, ultrasonic time, solid to liquid ratio, ultrasonic power and ultrasonic temperature on the yield of total flavonoids from star anise residue is studied by single factor experiment. Box-Behnken experimental design and response surface methodology is employed to analyze the interaction of each variable and their effects on the yield of total flavonoids and toestablish the quadratic polynomial equation and optimum ultrasonic process conditions. The results show that all the five parameters exhibit significant effects on the yield of total flavonoids. The optimum ultrasoni cextraction conditions of total flavonoids from star anise residue are as follows: methanol concentration is 80%, ultrasonic time is 22 min and solid to liquid ratio is 1:33. Under such optimized ultrasonic extraction conditions, the yield of total flavonoids from star anise residue is(10.02±0.13)%.

参考文献/References:

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备注/Memo

备注/Memo:
基金项目:长江大学青年科研支持计划基金项目(2015CQN62); 长江大学荆楚特色食品研发中心开放基金项目(2015JSF01)
作者简介:刘慧娟(1991-),女,湖北麻城人,硕士,研究方向:农副产品功能食品研发;
苏东晓(1982-),男,陕西绥德人,讲师,博士,研究方向:农产品加工。
更新日期/Last Update: 1900-01-01