黑莓果实多酚超声提取工艺的响应曲面优化  

Optimization of ultrasonic extraction process of polyphenols from blackberry fruit by using response surface analysis

作　　者：赵慧芳[1] 居正英[1] 李维林[1] 吴文龙[1] 崔恩惠[1] 屈乐文[1] 

机构地区：[1]江苏省中国科学院植物研究所,江苏南京210014

出　　处：《食品工业科技》2011年第6期299-303,共5页Science and Technology of Food Industry

基　　金：江苏省农业高科技项目(BG2007311);江苏省科技基础设施建设计划项目(BM2009041)

摘　　要：为了提高黑莓果实多酚的提取率,采用响应曲面法对多酚超声提取的关键参数进行了优化,建立了多酚超声提取的总多酚和鞣花酸含量的二次多项数学模型,并分析了模型因子间的交互作用,验证了模型的有效性。结果表明,4因素对总多酚和鞣花酸提取的影响大小依次为乙醇浓度>料液比>提取时间>超声频率,实验所得黑莓果实多酚超声提取的最佳工艺条件为:乙醇浓度为46.54%,料液比为1:30,超声频率为24kHz,提取时间为33.68min,该条件下测得的黑莓果实总多酚含量为5.131mg·g-1,鞣花酸含量为0.1483mg·g-1。Response surface methodology was adopted to study the optimized parameters in order to increase the yield of blackberry fruit polyphenol.The models of second order quadratic equation for total polyphenol and ellagic acid content were built.The interaction involved factors were analyzed,and adequacy of the model equations for predicting the optimum response values was verified.The results indicated that the effect orders of four factors on polyphenol yield were as follow：ethanol concentration,solid-liquid ratio,extraction time and ultrasonic frequency.The optimized technology parameters were ethanol concentration of 46.54%,solid-liquid ratio of 1∶30,ultrasonic frequency of 24kHz,extraction time of 33.68min,and under these conditions the content of total polyphenol was up to 5.131mg·g-1,the content of ellagic acid was up to 0.1483mg·g-1.

关 键 词：黑莓 多酚 鞣花酸 超声提取 响应曲面 

分 类 号：TS201.1[轻工技术与工程—食品科学]