响应面法优化振荡法提取海鲜菇总黄酮的工艺

Optimization of the Extraction Process of Total Flavonoids from Hypsizygus marmoreus with Oscillation Technique by Using the Response Surface Method

摘要: 为了优化振荡法提取海鲜菇总黄酮的工艺条件,提高总黄酮得率,以乙醇为溶剂,设计单因素试验探究料液比、提取温度、提取时间、乙醇体积分数对海鲜菇总黄酮得率的影响,并在此基础上进行响应面优化试验。结果表明:在乙醇体积分数为50%、料液比为1∶30、提取温度为59℃、提取时间为2 h条件下,海鲜菇总黄酮得率为3.22 mg·g^-1。

Abstract: In order to optimize the technological conditions of total flavonoids extracted from Hypsizygus marmoreus by oscillation method and improve the yield of total flavonoids, the single factor experiment was designed with ethanol as the solvent to explore the effects of solid-liquid ratio, extraction temperature, extraction time and ethanol volume fraction on the yield of total flavonoids from Hypsizygus marmoreus, and the response surface optimization experiment was carried out on this basis. The results showed that under the conditions of ethanol volume fraction of 50%, solid-liquid ratio of 1∶30, extraction temperature of 59℃ and extraction time of 2 h, the yield of total flavonoids from Hypsizygus marmoreus was 3.22 mg·g^-1.