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在对微波辅助提取苦丁茶总黄酮的工艺优化研究过程中,利用单因素实验确定乙醇浓度、提取温度、料液比及提取时间4因素的单因素最佳值.然后通过单变量多因素方差分析来选定3个对总黄酮提取率影响最大的因素来进行BBD(Box-Behnken Design)响应面优化,从而确定它们的最优组合.实验结果表明,各单因素实验的最佳值为:乙醇浓度50%,提取温度80℃,料液比1∶20,提取时间8min;乙醇浓度、提取温度及料液比对总黄酮提取率的影响最为显著,其影响顺序依次为:料液比、乙醇浓度、提取温度;响应面分析得到的苦丁茶总黄酮提取的最佳工艺条件为:乙醇浓度50.75%,料液比1∶21.6,提取温度80.35℃,总黄酮提取率为7.622 86.
In the process of microwave-assisted extraction of total flavonoids Kudingcha process optimization, the use of single factor experiments to determine ethanol concentration, extraction temperature, solid-liquid ratio and extraction time of four factors single factor optimum value.And then by univariate multivariate analysis of variance (Box-Behnken Design) response surface optimization to determine the optimal combination of the three factors that have the greatest impact on the extraction rate of total flavonoids.Experimental results show that the optimal values of each single factor experiment are: Ethanol concentration of 50%, extraction temperature of 80 ℃, solid-liquid ratio of 1:20 and extraction time of 8 min. The effects of ethanol concentration, extraction temperature and solid-liquid ratio on the extraction rate of total flavonoids were the most significant. Ethanol concentration and extraction temperature. The optimum extraction conditions of total flavonoids from Kudingcha response surface were as follows: the concentration of ethanol was 50.75%, the solid-liquid ratio was 1:21.6, the extraction temperature was 80.35 ℃, the extraction rate of total flavonoids was 7.622 86.