摘要
采用冷凝回流法提取牛蒡根总黄酮,以单因素试验探究四个因素:提取温度、料液比、乙醇溶液浓度和提取时间对牛蒡根总黄酮提取率的影响,然后通过响应面优化得出最佳提取工艺。结果表明,冷凝回流法提取牛蒡根总黄酮的最佳工艺为:料液比(g/mL)1:10、乙醇溶液浓度39%、提取温度88℃、提取时间2.6 h,此时牛蒡根总黄酮提取率可以达到5.914 mg/g。
Total flavonoids from burdock roots were extracted by condensation reflux method.The effects of extraction temperature,material-liquid ratio,ethanol solution concentration and extraction time on the extraction rate of burdock root total flavonoids were first investigated by single factor test.Then the best extraction process was obtained through response surface optimization.The results showed that the optimum process conditions for extracting total flavonoids from the burdock roots by condensation reflux method were as follows,material-liquid ratio(g/mL)1:10,ethanol solution concentration 39%,extraction temperature 88℃,extraction time 2.6 h.The extraction rate of burdock root total flavonoids could reach 5.914 mg/g.
作者
王文婷
肖慧敏
冯凡
韩方凯
封其虎
WANG Wen-ting;XIAO Hui-min;FENG Fan;HAN Fang-kai;FENG Qi-hu(School of Biological and Food Engineering,Suzhou University,Suzhou Anhui 234000,China)
出处
《佳木斯大学学报（自然科学版）》
CAS
2020年第6期83-87,共5页
Journal of Jiamusi University：Natural Science Edition
基金
宿州学院科研平台开放课题项目(2019ykf11)
宿州学院博士科研启动资金项目(2019jb22)
安徽高校自然科学研究项目重点项目(KJ2018A0447)
安徽省大学生创新训练项目(201910379121)。
关键词
牛蒡根
总黄酮
响应面
提取工艺
burdock roots
total flavonoids
response surface
extraction process
