《响应面法优化超声辅助提取桑叶总黄酮的工艺研究论文》毕业学术论文.doc

中国计量学院 本科毕业设计（论文） 响应面法优化超声辅助提取桑叶总黄酮的工艺研究 Optimization of technology for ultrasonic-assisted extraction of total flavonoids mulberry leaves by response surface methodology 学生专业：食品质量与安全 二级学院：生命科学学院 指导教师： 副教授 中国计量学院 2013年4月 分类号： TS201 密 级： 公开 UDC： 641/664 学校代码： 10356 中国计量学院 本科毕业设计(论文) 响应面法优化超声辅助提取桑叶总黄酮的工艺研究 Optimization of technology for ultrasonic-assisted extraction of total flavonoids mulberry leaves by response surface methodology 作 者： 学 号： 申请学位: 工学学士 指导教师： 副教授 学科专业：食品质量与安全 培养单位：中国计量学院 答辩委员会主席： 评 阅 人： 2013年4月 响应面法优化超声辅助提取桑叶总黄酮的工艺研究 摘要：为研究不同提取条件对桑叶总黄酮提取率的影响，以便优化桑叶总黄酮的提取工艺条件。选取液料比、超声时间和超声温度为影响因子，在单因素试验的基础上，进行3因素3水平的Box-Behnken中心组合试验设计。以桑叶总黄酮提取率为响应值，进行响应面分析，优化超声辅助提取桑叶总黄酮的提取条件。试验结果表明75%乙醇，在液料比为50:1、超声温度64℃，超声45 min后，总黄酮提取率理论值可达到4.29%，验证值为4.23%。关键词：桑叶；总黄酮；超声提取；响应中图分类号：TS201 Optimization of technology for ultrasonic-assisted extraction of total flavonoids mulberry leaves by response surface methodology Abstract：In order to study the different parameter of total flavonoids from Mulberry leaves, the best extracting process was ensured. The ratio of liquid to solid, the ultrasonic time and ultrasonic temperature were selected on the basis of single factor experiment, 3 factors 3 levels of Box-Behnken center combination experimental design, the extraction of rate of Mulberry leaves was used as response value for response surface analysis, and the flavonoids Ultrasonic-assisted extraction conditions were optimized. The results showed that the optimal preparation procedure of total flavonoids consisted of 75% ethanol, the ration of liquid to solid 50:1, extraction temperature 64℃, extraction time 45 min. Under the best extraction conditions, the theoretical extraction rate of the total flavonoids can reach 4.29%, validation value is 4.23%. The experiment result could provide basic and instruction