食品科学 ›› 2007, Vol. 28 ›› Issue (11): 253-257.

• 工艺技术 • 上一篇    下一篇

利用响应面法确定微波提取苦荞麸皮黄酮的最佳条件

 周一鸣, 周小理, 田呈瑞   

  1. 陕西师范大学; 上海应用技术学院; 陕西师范大学 陕西西安710062; 上海200235; 陕西西安710062;
  • 出版日期:2007-11-15 发布日期:2011-11-22

Optimal Micro-extraction Conditions Determination of Tartary Buckwheat Bran Flavonoids by RSA

 ZHOU  Yi-Ming, ZHOU  Xiao-Li, TIAN  Cheng-Rui   

  1. 1.Shaanxi Normal University, Xi’an 710062, China;2.Shanghai Institute of Technology, Shanghai 200235, China
  • Online:2007-11-15 Published:2011-11-22

摘要: 在单因素试验基础上,利用响应面分析(response surface analysis,RSA)法中Plackett-Burman和Box-Behnken进行设计,得出微波提取苦荞麸皮黄酮最佳条件为:预浸时间19.7min,微波提取时间20min,乙醇浓度50.3%,浸提温度70℃,pH10.0,液固比32.6:1,微波提取两次。

关键词: 响应面分析法, 苦荞麸皮, 黄酮, 微波提取

Abstract: On the base of the single factor experiments, designed with the Plackett-Burman and Box-Behnken in the RSA software, an optimum condition extracted Tartar Buckwheat Bran with the microwave were, 19.7 min of soaking, 20 min of microwave treatment, 50.3% of the alcohol content, 70 ℃ of the temperature, 32.6:1 of the ratio of solid to liquid, twice of the extraction.

Key words: RSA, flavonoids of tartary buckwheat bran, micro-extracting conditions