响应面法优化菊花脑黄酮的提取工艺

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 68-71.

响应面法优化菊花脑黄酮的提取工艺

刘晶晶，赵泓筠，韩曜平，王雪锋，戴阳军

常熟理工学院生物与食品工程系

收稿日期:2011-06-09 修回日期:2012-07-01 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 戴阳军 E-mail:chinabaobei@126.com

Optimization of Extraction Process for Flavonoids from Chrysanthemum nankingense by Response Surface Methodology

Received:2011-06-09 Revised:2012-07-01 Online:2012-08-25 Published:2012-09-07

摘要/Abstract

摘要： 采用Box-Behnken试验和响应面分析法研究菊花脑黄酮的提取工艺。结果表明，菊花脑黄酮的最佳提取工艺条件为乙醇体积分数78%、提取时间89min、水浴温度68℃、液料比41:1(mL/g)，黄酮提取得率2.88mg/g。

关键词: 菊花脑, 黄酮, 响应面法, 提取

Abstract: Box-Behnken experimental design and response surface analysis were used to optimize the extraction of flavonoids from Chrysanthemum nankingense. The results showed that the optimal process conditions for the extraction of flavonoids from Chrysanthemum nankingense were 78% ethanol solution as the solvent at a material-to-liquid ratio of 1:41, extraction time of 89 min, and extraction temperature of 68℃. Under these conditions, the yield of flavonoids was 2.88 mg/g.

Key words: Chrysanthemum nankingense, flavonoids, response surface methodology, extraction

中图分类号:

Q946.83

刘晶晶，赵泓筠，韩曜平，王雪锋，戴阳军. 响应面法优化菊花脑黄酮的提取工艺[J]. 食品科学, 2012, 33(16): 68-71.

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