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为优化稻壳中黄酮的超声辅助提取工艺,在单因素试验的基础上,选取超声作用温度、超声作用时间及提取剂乙醇浓度为自变量,黄酮提取量为响应值,采用响应面法设计、分析各自变量及其交互作用对黄酮提取量的影响,模拟得到二次多项式回归方程的预测模型。确定出稻壳中黄酮的超声辅助提取工艺的最佳条件为超声作用温度64℃、超声作用时间35 min、提取剂乙醇浓度70%。在此条件下,黄酮提取量为1.87 mg/g。
In order to optimize the ultrasonic-assisted extraction of flavonoids from rice husk, based on single-factor experiments, the effects of ultrasonic temperature, sonication time and ethanol concentration as independent variables and flavonoid extraction volume as response value were studied. Response surface methodology The influence of each variable and its interaction on the extraction of flavonoids was analyzed, and the prediction model of quadratic polynomial regression equation was simulated. The optimum conditions of ultrasound-assisted extraction of flavonoids in rice husk were identified as: ultrasonic temperature 64 ℃, ultrasonic time 35 min, extractant ethanol concentration 70%. Under these conditions, the amount of flavonoids extracted was 1.87 mg / g.