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BIAN Mei-na;LI Song-ze;BAI Hong-jin;LIU Bang-lei;LI Chun
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边梅娜;李松泽;白红进;刘帮磊;李春
摘要: [目的]优化赤霞珠葡萄叶中总黄酮的提取工艺.[方法]以葡萄叶中总黄酮的提取率为指标,考察了乙醇浓度、液料比、提取时间、提取温度对总黄酮提取率的影响,在单因素试验的基础上,根据中心组合设计,采用四因素三水平的响应面分析法进行工艺优化.[结果]优化得到总黄酮最佳提取工艺参数为:乙醇提取浓度为56;,液料比为40∶1 (mL/g),提取时间2.1h,提取温度80℃,在此条件下赤霞珠葡萄叶中总黄酮的提取率为5.61;.[结论]采用响应面法优化提取赤霞珠葡萄叶总黄酮的工艺条件稳定可行.
BIAN Mei-na;LI Song-ze;BAI Hong-jin;LIU Bang-lei;LI Chun. Optimization of Extraction of Total Flavonoids from Cabernet sauvignon Leaves by Response Surface Methodology[J]. .
边梅娜;李松泽;白红进;刘帮磊;李春. 响应面法优化赤霞珠葡萄叶总黄酮的提取工艺[J]. .
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https://www.xjnykx.com/EN/Y2013/V50/I11/2037