响应面法优化黑胡椒油树脂提取工艺  

Optimization of Extraction Process for Black Pepper Oleoresin Using Response Surface Methodology

作　　者：包振伟[1] 顾林[1] 白东辉 王金玺[1] 刘笑[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]朝鲜新义州轻工业大学科学研究所,朝鲜新义州999093

出　　处：《食品科学》2013年第14期17-21,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD33B01)

摘　　要：以黑胡椒为原料,采用冷凝回流法从胡椒中提取胡椒油树脂,研究溶剂种类、提取时间、回流温度和料液比对胡椒油树脂得率的影响,并用响应面法进行优化。研究表明,黑胡椒油树脂的最佳提取工艺:提取试剂乙醇、提取时间5.22h、提取温度79.4℃、料液比1:17.2(g/mL),在此条件下胡椒油树脂提取率可达11.0%。Pepper oleoresin was extracted from black pepper by reflux condensation method.The effects of solvent type,extraction time,refluxing temperature and material-liquid ratio on extraction rate of pepper oleoresin were studied.The results of response surface analysis showed that the optimal extraction conditions were as followed： ethanol as extraction solvent,extraction time of 5.22 h,refluxing temperature of 79.4 ℃,and material-liquid ratio of 1：17.2（g/mL）.Under the optimal extraction conditions,the extraction rate of pepper oleoresin was up to 11.0%.

关 键 词：黑胡椒油树脂 提取工艺 响应面分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]