对牛蒡总酚和黄酮的超声波提取工艺进行了研究。在单因素试验基础上,用Box-Behnken试验设计,采用3因素3水平的响应面分析法优化牛蒡多酚提取工艺参数。通过分析软件,依据数据进行模型拟合和回归分析,建立了数学模型,确定乙醇浓度和料液比是影响总酚和黄酮得率的重要因素,并最终获得超声波辅助提取牛蒡总酚和黄酮的最佳工艺参数为:超声波功率200 W、乙醇体积分数61%、料液比1∶21、提取时间30 min、超声温度为室温,在此条件下总酚得率为47.12 mg/g,黄酮得率为20.69 mg/g。结果表明超声波辅助提取有效优化了提取工艺参数,为牛蒡的开发利用提供了理论支持。

The ultrasonic-assisted extraction process of total phenols and flavones from burdock were studied. To optimize the process of polypheno extraction from burdock,the response surface methodology with three factors at three levels was adopted on the basis of single factor experiments. Model fitting and regression analysis of experimental data showed that two significant factors influenced total phenol and flavone yields were ethanol concentration and liquid ratio. The results showed that the optimal extraction conditions were : ultrasonic power 200 W,ethanol solvent concentration 61%,extraction time 30 minutes,room temperature and liquid ratio 1∶ 21( g∶ m L). Under the optimal conditions,the yield of total phenols and flavones from burdock reached 47. 12 mg / g and 20. 69 mg / g respectively.