响应曲面法优化红葡萄柚番茄红素的提取工艺  

Optimization of Lycopene Extraction from Red Grapefruit by Response Surface Methodology

作　　者：徐媛[1] 王鲁峰[1] 徐晓云[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2010年第22期255-259,共5页Food Science

基　　金：湖北省科技攻关重大专项(2007AA204A02);农业部"948"项目(2006-Z25);湖北省科技攻关项目(2005AA201C68);国家公益性行业(农业)科研专项(nyhyzx07-023)

摘　　要：利用响应曲面法研究提取红葡萄柚中番茄红素的工艺。在单因素试验基础上,选取提取温度、提取时间及液料比为自变量,采用响应曲面法研究各因素及其交互作用对红葡萄柚番茄红素提取的影响。模拟得出了番茄红素提取的回归方程,确定番茄红素提取工艺的最佳条件为以石油醚为提取溶剂、提取温度30℃、提取时间3.8h、液料比3.5:1(mL/g)。在此条件下,提取的番茄红素含量为15.61μg/mL。本实验所得工艺参数准确,可应用于红葡萄柚番茄红素的提取生产。The extraction processing of lycopene from red grapefruit was investigated in this paper. Based on single factor experiments, response surface methodology was used to explore the effects of extraction temperature, extraction time and liquidmaterial ratio as well as their cross-interactions on extraction rate of lycopene. An extraction regression equation was established through orthogonal experiments and the optimal extraction processing parameters were petroleum ether as extraction solvent, extraction temperature of 30 ℃, extraction time of 3.8 h and liquid-material ratio of 3.5：1. Under the optimal extraction conditions, the extraction rate of lycopene was 15.61μg/mL. The processing parameters achieved from these experiments were accurate and can be applied to the extraction and production of lycopene from red grapefruit.

关 键 词：红葡萄柚 番茄红素 提取 响应曲面 

分 类 号：TS202.3[轻工技术与工程—食品科学]