响应面法优化榴莲皮中总黄酮的提取工艺  

Optimization of extraction of total flavonoids from durian shell by response surface methodology

作　　者：李娜[1] 董明[1] 张国庆[1] 俞雅琼[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品工业科技》2011年第9期325-328,332,共5页Science and Technology of Food Industry

摘　　要：以榴莲皮为原料,利用超声波乙醇浸提法,采用响应面设计,对榴莲皮中的总黄酮提取工艺进行研究。通过单因素和响应面实验,建立了榴莲皮中总黄酮含量与五个因素变化的二次回归方程。同时依据回归模型进行了计算机模拟实验及绘制曲面图,了解榴莲皮中总黄酮含量随两个主要因素水平的变化方向及优化点,并对所提取的黄酮类物质进行验证。结果表明:乙醇浓度为50%,料液比为30:1,超声温度为47℃,超声时间为40min,超声功率为200W的条件下,榴莲皮醇提液提取总黄酮含量为30.0046mg/g,即提取率为3.00046%,回收率为100.09%。其在此条件下提取液的烘干粉中黄酮含量约为26%。Study on the assistance by ultrasonic ethanol extraction technology,the raw materials of durian shell was studied to extraction of the total flavonoids by response surface designs.Through single-factor and response surface experiments,established two regression equations that durian shell total flavonoids content and five varietals factors.At the same time we carried out the computer simulation results and drawing surface base on the regression model,ensured the direction of changes and optimizations of two main factors for the durian shell flavonoids content,and verified the extracted flavonoids.Results indicated that：the alcohol concentration for 50%,liquid-to-solid ratio of 30：1,ultrasonic temperature 47℃,ultrasound time 40min,ultrasonic power was 200W.Under these conditions the total flavonoids obtained from durian shell was 30.0046mg/g and the rate of recovery could reach 100.09%.

关 键 词：榴莲皮 黄酮 响应面法 超声波 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]