在单因素试验的基础上,选择超声时间、超声温度和料液比为自变量,柚核中柠檬苦素类物质的提取率为响应值,进行Box-Benhnken中心组合试验设计,运用响应面分析法优化梅州金柚核柠檬苦素类物质的提取工艺.结果表明,梅州金柚核柠檬苦素类物质超声提取最佳工艺为提取温度50℃,料液比1:20(g/mL),超声时间20 min.此工艺下柠檬苦素类物质提取率为0.491 mg/g(RSD=1.13%,n=3),与理论值0.487 mg/g偏差很小.%Based on the experiment of single factor,ultrasonic time,ultrasonic temperature,and solid-liquid ratio were selected to design Box-Behnken central composite. The optimum extraction conditions confirmed by the response surface methodology. Optimum extraction conditions were as follows:extraction time of 20 min, solid/liquid ratio of 1:20(g/mL) and temperature of 50℃. Under these conditions,yield of total limonins was 0.491 (mg/g)(RSD=1.13 %, n=3),whose deviation was small by comparing with the theoretical value of 0.487(mg/g).
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