响应面法优化玫瑰茄红色素提取工艺  

Optimizing the Extraction of Red Pigments from Dry Roselle Calyx by Response Surface Methodology

作　　者：曾哲灵[1] 郝纯青[1] 吕伟[1] 彭超[1] 

机构地区：[1]南昌大学生命科学与食品工程学院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》2010年第20期47-51,共5页Food Science

摘　　要：采用单因素试验和响应面分析法(RSM)研究料液比、提取时间、提取温度对乙醇提取玫瑰茄红色素效果的影响。以提取液中总花色苷含量为响应值,通过响应面分析优化玫瑰茄红色素提取工艺条件。结果表明:影响玫瑰茄红色素提取效果的主要因素为料液比,次要因素为提取时间和提取温度。玫瑰茄红色素适宜乙醇提取工艺条件为料液比1:24.8(g/mL)、提取时间1.52h、提取温度48.74℃,相应提取液中总花色苷的含量为487.6mg/100g。In order to develop an optimal procedure for the extraction of red pigments from dry roselle calyx,single factor method and responses surface methodology （RSM） were applied to study the effects of material/liquid ratio and extraction duration and temperature and their interactions on the total anthocyanin content of the extract. Material/liquid ratio was found to be the most important affecting factor,followed by extraction duration and temperature. The optimal values of the three conditions were determined as follows：material/liquid ratio,1：24.8; extraction duration,1.52 h; extraction temperature,48.74 ℃,and the total anthocyanin content of the extract obtained was 487.6 mg/100 g.

关 键 词：玫瑰茄红色素 提取 响应面法 

分 类 号：TS264.4[轻工技术与工程—发酵工程]