响应面分析法优化米团花黄色素提取工艺研究  

Optimization of extraction technology of yellow pigments from Leucosceptrum canum flowers by response surface methodology

作　　者：张俊杰[1] 王淑霞[1] 周云[1] 欧仕益[1] 李爱军[1] 张广文[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2010年第6期259-262,266,共5页Science and Technology of Food Industry

基　　金：暨南大学引进优秀人才科研启动基金(51208045);广东省科技计划项目(2007B020712005)

摘　　要：在单因素实验的基础上,利用中心组合(Central Composite Design,CCD)实验和响应面分析法,确定了米团花黄色素提取的最佳工艺条件:乙醇浓度60%(V/V)、浸提温度83.3℃、浸提时间3.4h、液固比45:1(V/m)。在最佳工艺条件下,米团花黄色素一次提取率的预测值为94.4585%,验证值为92.8510%。Based on single factor tests,the optimum extraction conditions of yellow pigments from Leucosceptrum canurn flowers were obtained through central composite design （CCD） and response surface methodology （RSM）.The results showed that the optimum extraction conditions of yellow pigments were as follows： alcohol concentration 60% （ V/V）, extraction temperature 83.3℃, extraction time 3.4h and liquid- solid ratio 45 ： 1 （ V/m）. Under such conditions, the predicted value and measured value of extracted efficiency were 94.4585% and 92.8510%.

关 键 词：米团花 黄色素 提取工艺 响应面分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]