减压内沸腾和响应面分析优化苦荞总黄酮提取工艺
王九峰 ; 万忠民 ; 濮生财 ; 焦威 ; 阳小成 ; 邵华武
刊名应用与环境生物学报
2014
卷号20期号:4页码:633-638
关键词苦荞 黄酮 减压内沸腾 响应面
其他题名Extraction of total flfl avonoids from Fagopyrom esculentum seeds by decompressing inner ebullition extraction method and response surface analysis
通讯作者焦威 ; 阳小成
产权排序2
合作状况其它
中文摘要首次利用减压内部沸腾法结合响应面分析,优化苦荞(Fagopyrom esculentum)种子中的黄酮类化合物提取工艺.通过析因实验筛选,以提取压力、乙醇浓度、提取时间、提取温度为自变量,总黄酮得率为响应值,采用BoxBenhnken中心组合试验设计.结果表明最佳提取条件为:0.060 MPa,52℃条件下,用38%的乙醇,料液比1:16,提取5min,提取两次,总黄酮得率为2.65%.因此,采用减压内沸腾结合响应面分析方法,在保证苦荞总黄酮得率的同时,大幅降低了提取温度,缩短了提取时间,可为苦荞黄酮的进一步开发和工业化生产提供理论基础.表6图2参16
英文摘要The method of decompressing inner ebullition and the response surface analysis were used to optimize the condition for extracting total fl avonoids from Fagopyrom esculentum seeds. Firstly, the parameters of the extraction technology were filtered through Plackett-Burman experiment with the extraction pressure, ethanol concentration, extraction time, and extraction temperature as independent variables, and extraction yield of flavonoids as response value. Then the extraction process was optimized by the Box-Benhnken center combination experiment. Finally, the result was analyzed by response surface analysis. The optimal extraction conditions were found to be extraction pressure of 0.060 MPa, extraction temperature of 52 °C, ethanol concentration of 38%, material liquid ratio of 1:16, and extraction time of 5 minutes. With twice extraction of such conditions, the yield of flavonoids was 2.65%. By combining decompressing inner ebullition and response surface analysis to optimize the extraction conditions, this research provides theoretical basis for further development of fl avonoids in buckwheat.
学科主题天然产物研究
收录类别CSCD
语种中文
CSCD记录号CSCD:5234922
内容类型期刊论文
源URL[http://210.75.237.14/handle/351003/26717]  
专题成都生物研究所_天然产物研究
推荐引用方式
GB/T 7714
王九峰,万忠民,濮生财,等. 减压内沸腾和响应面分析优化苦荞总黄酮提取工艺[J]. 应用与环境生物学报,2014,20(4):633-638.
APA 王九峰,万忠民,濮生财,焦威,阳小成,&邵华武.(2014).减压内沸腾和响应面分析优化苦荞总黄酮提取工艺.应用与环境生物学报,20(4),633-638.
MLA 王九峰,et al."减压内沸腾和响应面分析优化苦荞总黄酮提取工艺".应用与环境生物学报 20.4(2014):633-638.
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