摘要
在乙醇体积分数、提取温度、液料比和提取时间4个单因素试验的基础上,采用响应面法对银杏黄酮提取条件进行优化,考察各因素的影响效应及其交互作用,得出银杏黄酮提取的回归方程,确定最佳提取工艺条件为:提取温度78.6℃,乙醇体积分数72.95%,提取时间2.24 h,液料比36.47(mL/g)。在此条件下黄酮提取率预测值为1.299%,与试验值1.291%基本一致。
In order to optimize flavonoids extraction process from ginkgo leaves, based on single factor test, re- sponse surface methodology was used to explore the effects of ethanol concentration, extraction temperature, liquid-mate- rial ratio and extraction time as well as their cross-interactions on extraction rate of flavonoids. A flavonoids extraction regression equation was established and the optimal extraction processing parameters were determined as follows： extrac- tion temperature of 78.6℃, ethanol concentration of 72.95%, extraction time of 2.24 h and liquid-material ratio of 36.47 mL/g. Under the optimal extraction conditions, the extraction rate of flavonoids was 1.299%, in basic agreement with the experimental value of 1.291%.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第4期78-86,共9页
Journal of Chinese Institute Of Food Science and Technology
关键词
银杏叶
提取
黄酮
响应曲面
乙醇
ginkgo leaves
extraction
flavonoids
response surface methodology （RSM）
ethanol
