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目的:优选黑果小檗鲜果中总黄酮的提取工艺。方法:采用紫外分光光度法测定总黄酮含量,在单因素试验基础上,以乙醇体积分数、料液比、提取时间为自变量,进行三因素三水平Box-Behnken试验设计,利用响应面分析法优化新疆黑果小檗鲜果总黄酮提取条件。结果:黑果小檗鲜果中总黄酮的最佳提取工艺为乙醇体积分数43%,提取温度80℃,料液比1∶33,提取时间2 h;总黄酮提取量24.75 mg.g-1,达到预测值25.37 mg.g-1的97.6%。结论:采用响应面法优化黑果小檗鲜果中总黄酮的提取工艺合理可行。
Objective: To optimize the extraction technology of total flavonoids from berry of black berry. Methods: The content of total flavonoids was determined by ultraviolet spectrophotometry. On the basis of single factor test, the three-factor and three-level Box-Behnken test was designed based on ethanol volume fraction, solid-liquid ratio and extraction time as independent variables. Response surface analysis Optimizing the Extraction Conditions of Total Flavonoids in Fresh Fruits of Berberis in Xinjiang. Results: The optimal extraction technology of total flavonoids in berry of black berry was ethanol volume fraction 43%, extraction temperature 80 ℃, solid-liquid ratio 1:33, extraction time 2 h, extraction of total flavonoids 24.75 mg.g-1, Reaching 97.6% of the predicted value of 25.37 mg.g-1. Conclusion: It is reasonable and feasible to optimize the extraction of total flavonoids from berry of black berry using response surface methodology.