摘要
研究人员采用传统煎煮技术提取苦槠果粉中黄酮,通过析因实验筛选,结合响应面分析,以煎煮温度、煎煮时间、煎煮料液比为自变量,总黄酮得率为响应值,采用Box-Benhnken中心组合辅助优化提取条件,得出苦槠果粉煎煮法最佳提取条件为:煎煮温度为90°C,煎煮时间为54min,煎煮料液比为1:43。
The traditional decocting technology was used to extract the flavones from Castanopsis sclerophylla fruit powder. Through screening by the factorial experiment, combined with response surface analysis, by taking the decocting temperature, decocting time and decocting material liquid ratio as independent variables and the total flavones yield as the response value, and the Box-Benhnken center combination was used to assist in optimizing the extraction conditions so that the optimal extraction conditions for the decocting method of Castanopsis sclerophylla fruit powder were obtained as follows: the decocting temperature was 90 ℃;the decocting time was 54 minutes;the ratio of decocting material to liquid was 1:43.
作者
张爽
葛雯
吕佳莉
黄闻宇
ZHANG Shuang;GE Wen;LV Jia-li;HUANG Wen-yu
出处
《芜湖职业技术学院学报》
2020年第2期21-25,共5页
Journal of Wuhu Institute of Technology
基金
安徽省高校自然科学研究重点项目(项目编号:KJ2017A555)
安徽省高校质量工程项目高水平高职专业(项目编号:2018ylzy156)成果。
关键词
苦槠果
总黄酮
煎煮法
响应面分析
Castanopsis Sclerophylla fruit
total flavones
decocting method
response surface analysis
