为优化超声波提取绿茶总黄酮工艺,在单因素试验基础上,采用Plackett-Burman试验设计对影响绿茶总黄酮得率的因素进行筛选,得出具有显著效应的3个因素—乙醇质量分数、液固比和提取次数。根据Box-Behnken中心组合试验设计原理进行响应面回归分析,以总黄酮得率为响应值,确定主要影响因素的最佳提取条件为乙醇质量分数77%、液固比42︰1和提取次数2次,提取率为3.76%,与模型预测值3.79%基本相符。结果表明,Plackett-Burman设计结合响应面分析法可以很好地对绿茶总黄酮提取工艺进行优化。
In order to optimize the conditions for the ultrasound-extraction technology of total flavonoids from green tea, the Plackett-Burman design was introduced to evaluate the effects of five factors based on single factor test. Ethanol concentration, ratio of liquid to solid and extraction times were found to be the critical for the factors activity of total flavonoids extraction. The optimum conditions for extraction were obtained through Box-Behnken center-united experiment design and Response Surface Methodology with the extraction rate of total flavonoids as the response. The results showed that the optimum extraction conditions are as follows: ethanol concentration 77%, ratio of liquid to solid 42: 1 and extraction times 2. Under the above conditions, the experimental value of extraction rate of total flavonoids is 3.76%, and its predicted value 3.79%, which indicated that the combination of Plackett-Burman design and response surface analysis can well optimize the extractive technology of total flavonoids from green tea.
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