摘要
以紫茄皮为原料,采用响应面法优化超声辅助提取花青素的工艺条件.通过单因素实验考察了超声功率、超声时间、料液比、乙醇体积分数因素对紫茄皮中花青素提取率的影响,并利用BoxBehnken设计和响应面分析法,确定了紫茄皮花青素提取的最佳工艺参数.结果表明,各因素对花青素提取率影响的显著性表现为超声功率>液料比>超声时间>乙醇体积分数,通过响应面法优化的最佳工艺条件为:超声功率为350 W、液料比为60∶1(m L/g)、乙醇体积分数为60%、时间为42 min,在此条件下紫茄皮花青素提取率为1.82%.与模型的预测值1.89基本吻合,说明响应面优化所得数据可靠.
The ultrasound extraction process parameters of anthocyanidin from purple eggplant peel were optimized by response surface methodology. This paper investigated the influence factors of aubergine purple anthocyanin extraction rate in ultrasonic power, ultrasonic time, solid - liquid ratio, and ethanol concentration, through the single factor experiment. And uti- lized Box- Behnken design and response surface analysis to determine the optimum parame- ters of purple eggplant peel anthocyanin extraction. The results showed that a variety of fac- tors affect the extraction rate of anthocyanin significant performance ultrasonic power 〉 liquid ratio 〉 ultrasonic time 〉 ethanol concentration. The optimum conditions that optimized by the response surface method were ultrasonic power 350 W, liquid ratio of 60：1 （mL/g） , 60% ethanol concentration and time of 42 min. Under these conditions＇ the extraction rate of an- thocyanin purple aubergine was 1.82%. The extraction rate of anthocyanin consistent with the model value of 1.89. Therefore, the optimum ultrasound extraction conditions were relia- ble.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2015年第6期704-709,714,共7页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
黑龙江省教育厅重点项目(12521z009)
黑龙江省教育厅科学技术面上项目(12541199)
关键词
紫茄皮
花青素
超声辅助提取
响应面法
purple eggplant peel
anthocyanidin
ultrasonic - assisted extraction
responsesurface methodology
