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目的:以乙醇溶液为萃取剂,优化超声辅助技术提取艾蒿中黄酮类化合物的工艺。方法:分别采用单因素设计和均匀设计两种方法,考察乙醇浓度、提取时间、超声温度和液固比对黄酮类化合物提取率的影响。结果:实验表明乙醇浓度、提取时间、超声温度以及液固比对艾蒿黄酮类化合物提取率的影响均达到极显著水平;实验优化的提取工艺为:乙醇浓度64%,提取时间28 min,超声温度61℃,液固比40,在该工艺下艾蒿黄酮类化合物提取率达2.65%。结论:多元回归分析结果显示均匀设计优化的实验模型可用于实际生产预测;在多因素多水平的实验设计中应用均匀设计较单因素设计更具有优势。
OBJECTIVE: To optimize the technology of extraction of flavonoids from Artemisia selengensis by ultrasound-assisted extraction using ethanol as extractant. Methods: The single factor design and uniform design were used to study the effects of ethanol concentration, extraction time, ultrasonic temperature and liquid to solid ratio on the extraction rate of flavonoids. Results: The results showed that the effects of ethanol concentration, extraction time, ultrasonic temperature and liquid-solid ratio on the extraction rate of artemisinin flavonoids reached extremely significant levels. The optimized extraction process was: ethanol concentration 64%, extraction time 28 min, Temperature 61 ℃, liquid-solid ratio 40, the artemisinin flavonoids extraction rate of 2.65%. Conclusion: The multiple regression analysis shows that the uniform design optimization experimental model can be used for actual production prediction. It is more advantageous to apply uniform design to single factor design in multi-factor and multi-level experimental design.