响应面法优化脐橙渣中类柠檬苦素的提取工艺  

Optimization of Extraction Process for Limonoids from Navel Orange Residues by Response Surface Methodology

作　　者：吴笑臣[1] 王科军 钟金莲 罗序中 

机构地区：[1]赣南师范学院生命与环境科学学院,江西赣州341000

出　　处：《食品科学》2012年第16期35-39,共5页Food Science

基　　金：江西省科技厅科技支撑计划项目(2010BNB1400);江西省教育厅科学技术研究项目(GJJ10587);江西省教育厅青年科学基金项目(GJJ11214);赣州市果业基金项目(GZGY2008-1);赣南师范学院自然科学研究课题(09kyz10)

摘　　要：以赣南脐橙渣为原料、乙醇为溶剂,通过Plackett-Burman试验、最陡爬坡试验和响应面分析法,建立乙醇体积分数、超声时间、提取温度与类柠檬苦素得率之间的回归方程,对脐橙渣中类柠檬苦素的提取条件进行优化,最佳提取条件为乙醇体积分数82%、超声时间18min、提取温度60℃。此条件下类柠檬苦素得率为1.632‰,与预测值1.651‰较为一致。An ultrasonic-assisted method to extract limonoids from navel orange residues left over from juicing using ethanol as the extraction solvent was proposed and optimized. Ethanol concentration, ultrasonic treatment time and extraction tempera- ture were identified as main parameters that influence limonoids yield using Plackett-Burman design combined with the steepest ascent method. A regression equation reflecting the relationship between limonoids yield and these main affecting parameters was established based on Box-Behnken experimental design to optimize the three extraction parameters using response surface methodology. The optimal ethanol concentration, ultrasonic treatment time and extraction temperature were 82%, 18 min and 60 ℃, respectively. Under these conditions, the actual extraction yield of limonoids was 1.632‰, which was close to the predicted value of 1.651‰.

关 键 词：脐橙渣 类柠檬苦素 提取 响应面法 优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]