响应面Box-Behnken设计优化超声波辅助法提取甘草总黄酮的工艺研究

以甘草为原料，碱性乙醇溶液为提取剂，采用超声波辅助法提取甘草总黄酮。在单因素试验的基础上，以乙醇浓度、氨水浓度、液固比、超声温度及超声时间为响应变量，甘草总黄酮提取率为响应值，利用Box-Benhnken设计进行响应面分析，确定甘草总黄酮的最佳提取工艺条件。结果表明，甘草总黄酮的最佳提取工艺为：液固比11，氨水体积分数1.0％，乙醇体积分数66％，超声时间20min，超声温度74℃。在该条件下，甘草总黄酮提取率为2.15％。

Optimization by the Box-Behnken design-response surface method of ultrasonic-assisted extraction of total flavonoids from licorice

Using licorice as the raw material, and an alcoholic alkali solution as the extracting agent, the total flavonoids were extracted by an ultrasonic-assisted method. On the basis of single factor experiments, the optimum extraction conditions were determined by using Box-Benhnken design-response surface analysis, with the ethanol concentration, ammonia concentration, liquid to solid ratio, ultrasonic ation temperature, and ultrasonication time as the response variables, and the extraction ratio of total flavonoids from licorice as the response value. The results showed that the optimum extraction conditions were a ratio of liquid to solid of 11, volume fraction of ammonia of 1.0%, volume fraction of ethanol of 66%, ultrasonic time of 20min, and ultrasonic temperature of 74℃. The extraction ratio of total flavonoids was 2.15% under these conditions.