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响应面法优化橄榄果渣羟基酪醇提取工艺 被引量:4

Extraction Process Optimization of Hydroxytyrosol from Olive Pomace by Response Surface Methodology
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摘要 本研究比较了超声辅助水解与振荡水浴水解提取橄榄果渣中羟基酪醇的工艺。在单因素实验基础上,以提取温度、盐酸浓度、料液比和水解时间为因素,以羟基酪醇提取量(mg/g)为指标,运用响应面法优化提取工艺。结果表明:羟基酪醇的最佳提取工艺为提取温度88℃、盐酸浓度1.2 mol/L、料液比1∶36 g/m L、水解时间86 min,此时羟基酪醇的实际提取量为(3.38±0.12)mg/g,与理论值无明显差异。经UPLC检测方法学考察,羟基酪醇在1.28~203.40μg/g内线性范围关系良好,精密度与稳定性均达到检测要求。本研究对橄榄果渣中羟基酪醇提取工艺条件具有借鉴意义。 Ultrasonic assisted hydrolysis and oscillatory water bath hydrolysis were compared to extract hydroxy tyrosol from olive fruit dregs in this study. On the basis of single factor experiment, the extraction temperature, concentration of hydrochloric acid ,ratio of material to liquid and hydrolysis time were taken as experimental factors. The extraction process was further optimized by response surface method (RSM) using the hydroxy tyrosol extraction amount (rag/g) as the index. The results showed that the optimum extraction conditions were as follows:extraction temperature 88 ℃, concentration of hydrochloric acid 1.2 tool/L, ratio of material to liquid 1 : 36 g/mL, hydrolysis time 86 min, and the actual extraction amount of hydroxy tyrosol was(3.38 ±0.12) mg/g,which had no significant difference with the theoretical value.The linear range of hydroxytyrosol was 1.28-203.40μg/g,and the precision and stability were all up to the detection requirements. This study was useful for the extraction of hydroxytyrosol from olive pomace.
作者 王强 黄梅桂 谢跃杰 赵富昌 任彦荣 王波 任贵礼 WANG Qiang;HUANG Mei-gui;XIE Yue-jie;ZHAO Fu-chang;REN Yan-rong;WANG Bos;REN Gui-li(College of Biological and Chemical Engineering,Chongqing University of Education,Chongqing 400067,China;College of Light Industry and Food Science,Nanjing Forestry University,Nanjing 210037,China;Cooperative Innovation Center of Lipid Resources and Children' s Daily Chemicals,Chongqing University of Education,Chougqing 400067,China;Chongqing Jiangyuan Olive Company Limited,Chongqing 404100,China;Gansu Entry-Exit Inspection and Quarantine Bureau Central Laboratory of Technical Center,Lanzhou 737100,China)
出处 《食品工业科技》 CAS CSCD 北大核心 2018年第17期145-151,共7页 Science and Technology of Food Industry
基金 重庆市社会事业与民生保障科技创新专项(cstc2017shms-xdny80081) 重庆市创新创业示范团队支持计划(201618793) 重庆第二师范学院科技协同创新平台建设项目(2017XJPT01)
关键词 橄榄果渣 羟基酪醇 响应面法 盐酸水解 超高效液相色谱 olive pomace hydroxytyrosol response surface method acid hydrolysis UPLC
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