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ID:52204194
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页数:6页
时间:2020-03-24
《响应面法优化乙醇提取牡丹花总黄酮工艺.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、南方农业学报JournalofSouthernAgriculture2016,47(8):1370—1375ISSN2095—1191;CODENNNXAABhttp://www.nfny】【b.comDOI:10.39690·issn.2095-1191.2016.08.1370响应面法优化乙醇提取牡丹花总黄酮工艺吴存兵1,陈晓兰1,吴君艳2(1江苏财经职业技术学院粮食工程与管理系。江苏淮安223003;2江苏食品药品职业技术学院,江苏淮安223001)摘要:【目的】采用响应面分析法对牡丹花总黄酮提取工艺进行
2、优化,为其开发利用提供技术参考。【方法】以牡丹花为原料,在单因素试验基础上,选择乙醇体积分数(A)、液料比(B)、提取时间(c)为影响因素,牡丹花总黄酮提取率(Y)为响应值,采用Box.BehnkenJa试验设计方法,研究各自变量及其交互作用对牡丹花总黄酮提取率的影响。【结果】牡丹花总黄酮提取率对乙醇体积分数、液料比、提取时间的二次多元回归方程为:Y=5.81+0.29A+0.13B+0.30C+0.24AB+0.45AC+0.24BC一0.50A2-1.4282-0.61C2(RZ=0.9846),该模型拟合
3、程度较好。其中,乙醇体积分数、提取时间及其二者的交互作用对牡丹花总黄酮提取率有极显著影响(P4、优点。关键词:牡丹花总黄酮;乙醇提取;工艺优化;响应面分析中图分类号:R284.2文献标志码:A文章编号:2095—1191(2016)08—1370—06Optimizationforextractionprocessoftotalflavonoidsfrompeonyflower岍thethanolasextractorbyresponsesurfacemethodologyWUCun-bing1,CHENXiao-lanl,WUJun—yan2(1FoodEngineeringandManagementD5、epartment,JiangsuVocationalCollegeofFinanceandEconomics,Huai’an,Jiangsu223003,China;2JiangsuFood&PharmaceuticalScienceCoUege,huai’an,Jiangsu223001)Abstract:【Obieetive]Theextractionprocessoftotalflavonoidsfrompeonyflowerwasoptimized,inordertoprovidetechnicalr6、eferenceforitsdevelopmentandutilization.【Method】Usingpeonyflowera8testedmaterial,theethanolvolumefraction(A),liquid—solidratio(B)andextractiontime(C)wasselected髂influencingfactorbasedonsin#efactorexpefi.ment。andtheextractionrateoftotalflavonoids(Y)Wasselecte7、dasresponsevalue.TheeffectsofallvariablesandtlleirinteraetionsonextractionrateoftotalflavonoidsfrompeonyflowerwereinvestigatedthroughBox—Behnkenexperi.mentdesignmethod.【Result】7nleresultsshowed山at,山equadraticmultipleregressionequationbetweenextractionrateoft8、otalflavonoidsfrompeonyflowerandinflueneingfactorsWasY=5.81+o.29A+o.13B+o.30C+o.24AB+o.45AC+o.24BC一0.5衅1.4282-0.61C2(RZ=0.9846).withgoodfittingdegree.E山anolvolumefraction。extractiontimeandtheiri
4、优点。关键词:牡丹花总黄酮;乙醇提取;工艺优化;响应面分析中图分类号:R284.2文献标志码:A文章编号:2095—1191(2016)08—1370—06Optimizationforextractionprocessoftotalflavonoidsfrompeonyflower岍thethanolasextractorbyresponsesurfacemethodologyWUCun-bing1,CHENXiao-lanl,WUJun—yan2(1FoodEngineeringandManagementD
5、epartment,JiangsuVocationalCollegeofFinanceandEconomics,Huai’an,Jiangsu223003,China;2JiangsuFood&PharmaceuticalScienceCoUege,huai’an,Jiangsu223001)Abstract:【Obieetive]Theextractionprocessoftotalflavonoidsfrompeonyflowerwasoptimized,inordertoprovidetechnicalr
6、eferenceforitsdevelopmentandutilization.【Method】Usingpeonyflowera8testedmaterial,theethanolvolumefraction(A),liquid—solidratio(B)andextractiontime(C)wasselected髂influencingfactorbasedonsin#efactorexpefi.ment。andtheextractionrateoftotalflavonoids(Y)Wasselecte
7、dasresponsevalue.TheeffectsofallvariablesandtlleirinteraetionsonextractionrateoftotalflavonoidsfrompeonyflowerwereinvestigatedthroughBox—Behnkenexperi.mentdesignmethod.【Result】7nleresultsshowed山at,山equadraticmultipleregressionequationbetweenextractionrateoft
8、otalflavonoidsfrompeonyflowerandinflueneingfactorsWasY=5.81+o.29A+o.13B+o.30C+o.24AB+o.45AC+o.24BC一0.5衅1.4282-0.61C2(RZ=0.9846).withgoodfittingdegree.E山anolvolumefraction。extractiontimeandtheiri
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