响应面法优化柑橘皮柠檬苦素提取工艺  

The Technology for Extracting Limonin from Citrus Peels by Response Surface Analysis(RSA)

作　　者：王菁[1,2] 郑俊霞[2] 蒲彪[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]许昌职业技术学院,河南许昌461000

出　　处：《食品研究与开发》2011年第2期34-38,共5页Food Research and Development

摘　　要：为优化柑橘皮中柠檬苦素的提取工艺,在单因素试验基础上,采用响应面分析法研究了提取时间、提取温度和液料比对柑橘皮柠檬苦素得率的影响,建立具有良好预测性能的数学模型,通过响应面分析法确定柑橘皮中柠檬苦素最优提取工艺条件。试验结果表明,提取温度和液料比对柑橘皮柠檬苦素得率的影响显著,最优提取条件为:提取时间20h,提取温度为51.5℃和液料比为96∶3(mL/g)。The purpose of the research was to determine the optimum technology for extracting limonin from Citrus peels. Based on single-factor experiments, three independent variables, namely： extrating time, extrating tempreture and liquid-solid ratio,were selected as affecting factors in Box-Behnken central composite experiment design, and a second order quadratic mathematical model for extraction was established whose prediction was verified. The optimum extraction conditions confirmed by the regression analysis were as follows： extracting time 20 h, extracting tempreture 51.5 ℃ and liquid-solid ratio 96：3 （mL/g）.

关 键 词：柠檬苦素 提取 响应面法 

分 类 号：TQ461[化学工程—制药化工]