【摘要】 以核桃青皮为试材,选取超声功率、乙醇体积分数、超声温度、超声时间和静置时间、料液比6个因子做单因素试验,在此基础上应用Box-Behnken法进行4因素3水平的正交实验设计,采用响应面法优化了核桃青皮黄酮的超声提取工艺。结果表明:在200 W功率,料液比1∶20g/mL的条件下,得到核桃青皮黄酮的超声辅助提取最佳工艺为:乙醇体积分数62%、超声温度51℃,每次31min、静置萃取6.5min,核桃青皮黄酮提取率可达到1.080%,验证值为1.077%。该回归模型高度显著,具有良好的预测能力。更多还原

【Abstract】 Taking walnut green husk as materials,six factors including ultrasonic power,ethanol concentration,ultrasonic temperature,ultrasonic time,ratio of solid to liquid and standing time were selected,on the basis of single-factor experiments,the Box-Behnken design(BBD) was used to establish a quadric regression equation for predicting the yield of flavonoids.The results showed that the ethanol volume fraction 62%,ultrasonic temperature 51℃,ultrasonic time 31 min,standing time 6.5 min was the optimitization of extraction technology,which led to estimated and observed values of maximal yield of flavonoids of 1.080% and 1.077%,respectively.It suggested that the optimal extraction conditions were reliable.更多还原