高良姜黄酮类物质的提取工艺优化_食品科学与工程.rar

摘要:为优化高良姜黄酮的提取工艺，通过单因素试验考察了提取温度、提取时间、乙醇体积分数和液料比对高良姜黄酮得率的影响，在单因素试验的基础上，采用Box-Behnken设计，建立并分析了各因素与黄酮得率关系的数学模型。结果表明：高良姜黄酮提取的最佳工艺条件为提取温度85.9℃，提取时间3 h，乙醇体积63.56%，液料比25 mL/g，在此条件下高良姜黄酮得率的最大理论值为63.67 mg/g，该回归模型具有较好的预测性能，可用于指导生产实践。

关键词: 高良姜；黄酮；提取；响应面法

Abstract:Extraction technology of flavonoids from Alpinia officinarum Hance was optimized. Effects of extraction temperature, extraction time, ethanol concentration and liquid-to-solid ratio on the yield of flavonoids from Alpinia officinarum Hance were investigated through the single factor experiments. Based on the single factor experiments, technology parameters were optimized by Box-Behnken statistical design. The results show that when the extraction parameters were controlled at extraction temperature of 85.9℃ the optimum extracting conditions of  Flavonoids from Alpinia officinarum Hance was 2 at , extraction time of 3 h, ethanol concentration of 63.56%, liquid-to-solid ratio 25 mL/g, the yield of Alpinia officinarum flavonoids could be up to 63.67 mg/g. The regression model has better prediction performance, can be used to guide the practical production

Keywords:  Alpinia officinarum Hance;  Flavonoids;  Extraction;  Response surface methodology