响应面法优化微波提取翻白草总黄酮

Microwave Assisted Extraction of Total Flavornoids from Potentilla Discolor Bunge by Response Surface Methodology

中文关键词:  响应面法  翻白草  微波提取  黄酮

英文关键词:RSM  potentilla discolor Bunge  MAE  flavornoids

中文摘要:

      利用响应面法研究了翻白草总黄酮的微波辅助提取工艺. 在单因素试验的基础上,以乙醇体积分数、液固比、提取温度、微波时间为自变量,总黄酮的得率为响应值,研究各因素及其交互作用对黄酮得率的影响. 结果表明其最佳提取条件是:乙醇体积分数55%、液固比32 mL/g、温度82 ℃、微波时间10 min. 此条件下,翻白草中黄酮的提取率为6.96 mg/g,与理论预测值基本吻合.

英文摘要:

      The response surface methodology (RSM) was applied to optimize the extraction conditions of total flavornoids in potentilla discolor by the microwave-assisted extraction (MAE). Based on the results of single factor experiments, the effects of three independent variables (the concentration of ethanol, extraction time, extraction temperature, solid to liquid ratio) and interaction on the total flavornoids yield were investigated. The results showed that the optimum conditions for the extraction of flavonoids were: ethanol concentration, 55 %, extraction temperature, 82 ℃, extraction time, 10 min, and ratio of solvent to material, 32 mL/g, under these conditions, the flavonoids yield was 6.96 mg/g, which was consistent with the predicted value in the main.