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利用响应面法优化山药零余子黄酮类化合物的提取工艺。选取乙醇浓度、提取温度、提取时间、料液比4个因素做单因素实验,采用Design-Expert软件和Box-Behnken设计法进行响应面优化实验设计,对各因素之间的交互作用进行分析。研究结果表明,乙醇浓度为76%,提取温度为61℃,提取时间为155 min,料液比1:36,黄酮的提取率达到最大3.383%,与预测值3.487%相近。
Optimization of the Extraction Process of Flavonoids from Radix Yam by Response Surface Methodology. The ethanol concentration, the extraction temperature, the extraction time and the liquid-to-liquid ratio were used as the single factor experiments. Design-Expert software and Box-Behnken design method were used to optimize the experimental design of response surface, and the interaction between the factors was analyzed. The results showed that the extraction rate of flavonoids reached the maximum of 3.383% with the ethanol concentration of 76%, the extraction temperature of 61 ℃, the extraction time of 155 min and the solid-liquid ratio of 1:36, which was close to the predicted value of 3.487%.