摘要
为了优化爬山虎果实中原花青素的提取工艺,本文选取提取温度、提取时间、液料比、乙醇体积分数和重复提取次数为单因素,考察其对原花青素得率的影响。然后根据中心组合(Box-Benhnken)试验设计原理,采用四因素三水平的响应面分析法(RSA,response surface analysis)建立原花青素提取工艺模型。结果表明:根据回归分析,确定最优提取工艺为:提取温度76℃,提取时间74 min,乙醇体积分数56%,液料比20∶1 mL/g,提取1次。在此最佳工艺条件下爬山虎果实原花青素的得率为3.8214%±0.2287%,接近于预测值3.8166%。实验结果表明,采用响应面法优化爬山虎果实中原花青素的提取工艺合理可行。
In order to optimize the extract technique of proanthocyanidin from Parthenocissus fruit,the extraction temperature,extraction time,ratio of material to liquid,volume fraction of ethanol and repeated extraction times were as the single factor experiment factors to examine their impact on the extraction rate of proanthocyanidin.Finally,according to the central composite experimental design principle of Box-Behnken,the regression equation of procyanidins calculation model was set up by using four factors and three levels of response surface analysis(RSA).The results showed that the optimal proanthocyanidin extraction process conditions obtained by RSA were as follows:Extraction temperature 76℃,extraction time 74 min,volume fraction of ethanol 56%,liquid to marerial ratio 20∶1 and extracted once.Under these conditions,the extraction rate of procyanidins reached 3.8214%±0.2287%,close to the predicted value 3.8166%.The results showed that it was reasonable and feasible to optimize the extraction process of proanthocyanidins from the fruit of Parthenocissus by response surface method.
作者
谢文杰
张磊
胡璐曼
骆丽如
曾泽南
唐忠海
XIE Wen-jie;ZHANG Lei;HU Lu-man;LUO Li-ru;ZENG Ze-nan;TANG Zhong-hai(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)
出处
《食品工业科技》
CAS
北大核心
2020年第10期163-169,共7页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31671858)
湖南省自然科学基金项目(2019JJ40114)。
关键词
爬山虎
原花青素
提取工艺优化
Parthenocissus tricuspidata
proanthocyanidin
optimization of extraction process
