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目的:采用实验设计确定影响黑莓叶中总黄酮提取的显著因素,优化提取工艺条件。方法:在单因素试验基础上,采用析因设计筛选提取条件关键因子;通过中心组合设计和响应面分析,建立自变量的数学模型,确定关键因子的水平。结果:超声波功率、时间和液料比对实验响应值有显著影响,优化的提取工艺条件是:微波功率757.8W、作用时间5.8min、液料比118.1。在此条件下提取的黑莓叶中总黄酮含量为21.96mg/g。结论:所建回归模型能很好地预测黑莓叶中总黄酮的提取工艺。
OBJECTIVE: To determine the significant factors influencing the extraction of total flavonoids from blackberry leaves by experimental design, and optimize the extraction process conditions. Methods: On the basis of single factor experiments, factorial design was used to screen the key factors of extraction conditions. The mathematical model of independent variables was established by center combination design and response surface analysis to determine the level of key factors. Results: The ultrasonic power, time and liquid-to-liquid ratio had significant effects on the experimental response. The optimized extraction conditions were: microwave power 757.8W, action time 5.8min, liquid-to-liquid ratio 118.1. Under this condition, the content of total flavonoids in blackberry leaves was 21.96mg / g. Conclusion: The built regression model can predict the extraction of total flavonoids in blackberry leaves well.