超声波辅助提取枇杷核苦杏仁苷工艺优化  

Optimization of Ultrasonic-assisted Extraction of Amygdalin from Loquat Seed

作　　者：赵静[1] 段杨峰[1] 孔繁渊[1] 申杰[1] 吴新[1] 金文渊 郑永华[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]苏州大福外贸食品有限公司,江苏苏州215111

出　　处：《食品科学》2011年第8期37-42,共6页Food Science

基　　金：国家公益性行业(农业)科研专项(201003073)

摘　　要：为优化枇杷核中苦杏仁苷超声波辅助提取工艺,采用单因素和二水平试验研究乙醇体积分数、提取温度、提取时间、液料比和超声波功率5个因素对苦杏仁苷提取量的影响,在此基础上应用响应面法对超声波提取工艺进行优化,得到最佳条件为乙醇体积分数75%、提取温度60℃、提取时间30min、液料比12:1(mL/g)、超声波功率250W。此条件下苦杏仁苷的提取量为39.07mg/g,与模型预测值的相对误差为0.66%,说明此模型的预测精度较高。这些结果为超声波辅助提取技术在枇杷核苦杏仁苷提取中的应用提供了依据。Ultrasonic was used to help extract amygdalin from loquat seed with ethanol aqueous solution.To optimize the extraction process,the effects of operation parameters such as ethanol concentration,temperature,extraction time,liquid-tosolid ratio and ultrasonic power on extraction efficiency were investigated by single-factor experiments.Based on this,a twolevel,five-factor experimental design was used to investigate the affecting significance of the operation parameters,and a quadratic model for extraction efficiency as a function of ethanol concentration,liquid-to-solid ratio and ultrasonic power that were determined to be main affecting variables was established using central composite design,and the optimization of the three operation parameters were performed using response surface methodology.Ethanol concentration of 75%,temperature of 60℃, extraction duration of 30 min,liquid-to-solid ratio of 12：1（mL/g）and ultrasonic power of 250 W were found optimum and the extraction efficient was observed to be 39.07 mg/g,with the relative error being 0.66%compared to the predicted value.Thus, the established model for extraction efficiency had high prediction accuracy.

关 键 词：枇杷核 苦杏仁苷 超声波辅助提取 条件优化 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]