响应面分析法优化超声提取赣南脐橙皮中黄酮类化合物的工艺研究  

Response Surface Methodology as An Approach to Optimizing Ultrasonic-assisted Extraction of Flavonoids from Navel Orange Peel

作　　者：杨佳[1] 张国文[1] 汪佳蓉[1] 冯利辉[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2009年第16期94-97,共4页Food Science

基　　金：科技部国家重点实验室资助项目(SKLF-MB-200807);江西省教育厅科技计划项目(GJJ08025)

摘　　要：研究响应曲面法超声辅助提取赣南脐橙皮中黄酮类化合物的工艺。在单因素试验的基础上,利用Design-Expert Software7.1.3.1设计了响应面试验,研究提取温度、乙醇体积分数、液固比(V/m)和超声提取时间等因素对黄酮类化合物得率的影响。结果表明,赣南脐橙皮中黄酮类化合物的最佳超声提取工艺为:提取温度75℃、乙醇体积分数58.91%、液固比30.68:1、提取时间20.79min、提取2次,模型预测可获得黄酮类化合物的得率为3.298%,验证实际得率为3.351%。The ultrasonic-assisted extraction process of flavonoids from navel orange peel was studied. On the basis of single factor tests, response surface analysis was designed by Design-Expert Software 7.1.3.1, and the effects of extraction time, ethanol concentration, ratio of liquid to solid, and temperature on the yield of flavonoids were investigated. The results showed that the optimum extraction conditions were as follows： with 58.91% ethanol as the extraction solvent and a ratio of liquid to solid of 30.68 ml/g, twice extraction at 75 ℃ for 20.79 min. The predicted yield of flavonoids was 3.298%, close to the practical yield of flavonoids of 3.351%.

关 键 词：脐橙皮 黄酮 响应曲面 超声辅助提取 

分 类 号：TS207.3[轻工技术与工程—食品科学]