Extracting method for utilizing response surface method to optimize olive leaf total flavonoid

Abstract

The invention discloses an extracting method for utilizing a response surface method to optimize olive leaf total flavonoid. The extracting method comprises the following steps of 1, preparing a sample solution, wherein olive leaf powder is accurately weighed, methyl alcohol is added to be subjected to water bath for calorzation, centrifugal treatment is conducted at 3,000-5,000 r for 8-15 min, and after supernatant is collected, a constant volume is set; 2, using a AlCl3 development process to measure and calculate the total content of total flavonoid; 3, conducting experiment design and statistical analysis: A, conducting single-factor experiment; B, executing a response surface method optimizing and testing method, wherein the content of olive leaf total flavonoid is used as a responsevalue, the concentration of methyl alcohol, the material-solution ratio, the extracting temperature and the extracting time are used as independent variables, a 4-factor 3-level response surface testis designed, and a pluralistic quadratic regression equation is built; 4, conducting data processing, wherein experiment data is subjected to statistical analysis processing. Compared with an existingextracting art, the technology is stable, the method is simple, the operation is simple, the energy consumption is low, the extracting time is short, the extracting rate is high, and the economic benefit and social benefit are high.

Description

technical field [0001] The invention relates to the technical field of plant extraction, in particular to a method for optimizing the extraction of total flavonoids from olive leaves by using the response surface method. Background technique [0002] Olive (Olea europaea L.) is an evergreen tree belonging to the family Oleaceae (Oleaceae) and is a world-renowned oil crop, native to countries along the Mediterranean Sea. The introduction of olives in my country began in the 1960s, and 158 varieties have been introduced successively, mainly distributed in Sichuan, Yunnan, Gansu, Guangdong and other regions. The mature fruit of olive oil can be eaten directly, and oil can also be extracted. The oil content of the mature fresh fruit reaches 20-30%, and the unsaturated fatty acid content reaches 85%. It has the reputation of "vegetable oil queen". By the end of 2016, my country's olive planting area reached more than 60,000 hm 2 Every year, 600,000 tons of olive leaves are disc...

AI Technical Summary

Problems solved by technology

However, there are few studies on the optimization of the extraction process of total flavonoids from olive leaves, so further research is necessary

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