超声波辅助提取中华苦荬菜多酚工艺优化及不同干燥方式对其得率的影响  

Optimization of ultrasonic-assisted extracting polyphenols from lxeris chinensis by response surfase methodology and drying methods influences on extraction rate

作　　者：石同同 陈莹莹[2] 王颉[1] 孙剑锋[1] 郑乾魏[1] 

机构地区：[1]河北农业大学食品科技学院,硕士研究生河北保定071000 [2]河北农业大学园艺学院,河北保定071000

出　　处：《食品与发酵工业》2013年第10期245-249,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助(31071580)

摘　　要：文中对50℃烘干的中华苦荬菜多酚进行了超声提取工艺的研究,采用响应面法优化了乙醇浓度(A)、超声时间(B)和料液比(C)3个因素,分析并建立数学模型。结果表明:乙醇浓度对中华苦荬菜多酚得率有极显著影响(P<0.01),料液比具有显著影响(P<0.05)。在乙醇体积分数为60%,超声时间60 min,料液比为1∶20(g∶mL)条件下,多酚得率可达1.84%。在最佳提取条件下分别对真空冷冻干燥、红外干燥、自然阴干、烘干及自然晒干的中华苦荬菜进行提取并测定,试验结果表明:真空冷冻干燥的中华苦荬菜多酚得率高,为3.22%,自然晒干的中华苦荬菜多酚得率低,为1.23%,干燥效果依次为冻干>红外干燥>烘干>阴干>晒干。所得回归方程为Y=1.87+0.18A+0.056B+0.071C+0.067AB-0.013AC+0.030BC-0.36A2-0.057B2-0.18C2。This paper studied ultrasonic extraction of polyphenols from Ixeris Chinensis under 50℃ drying. The response surface methodology was used to establish a models for Alcohol concentration （A）, Processing time（B） and Material-liquid ratio（C）. Results showed that alcohol concentration （P 〈 0.01 ） and material-liquid ratio （P 〈 0.05） had significant affects on extraction rate. The optimum extraction condition was： the ethanol concentration 60% , ratio of solid to liquid was 1：20,uUltrasonic extraction for 60 minutes. Under the above conditions, the highest rate wasl. 84%. Under the optimum extraction conditions, the vacuum freeze drying, infrared drying, natural shade drying and natural drying were compared. The results showed that the vacuum freeze-drying has the highest yield of 3.22%. The sun drying yield was the lowest of 1.22%. The drying effect order were freeze drying 〉 infrared drying 〉 natural shade drying 〉 sun drying. The regression equation was Y = 1. 87 ＋ 0. 18A ＋ 0. 056B ＋ 0. 071C ＋ 0. 067AB - 0. 013AC ＋0. 030BC-0.36A2 -0. 057B2 -0. 18C2.

关 键 词：中华苦荬菜 多酚 干燥方式 超声提取 响应面 

分 类 号：TQ914[化学工程]