响应面法优化超声辅助提取紫洋葱花色苷  

Study on optimization of ultrasonic-assisted extraction for anthocyanins from red onion by response surface methodology

作　　者：褚银玲 吴春[1] 代丽君[2] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076 [2]哈尔滨商业大学管理学院,哈尔滨150028

出　　处：《哈尔滨商业大学学报（自然科学版）》2013年第5期548-552,共5页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：黑龙江省教育厅科学技术研究重点项目(12511z010);黑龙江省自然科学基金项目(B201001)

摘　　要：采用响应面法优化紫洋葱花色苷的提取条件.在单因素实验的基础上,利用响应面分析法中的Box-Behnken进行四因素三水平实验设计.结果表明超声辅助提取紫洋葱中花色苷的最佳提取条件为:乙醇体积分数72%,固液比1∶30,提取温度55℃,提取时间55 min,在此条件下花色苷的提取质量比为100.16 mg/g.The extraction for anthocyanins from red onion was studied by response surfacc methodology.According to results of single factor experiments,a 4 factors and 3 levels experiment was designed by Box-Behnken software.The results indicated that the optimum parameters of ultrasonic-assisted extraction for anthocyanins from red onion were：volume fraction of 72％,solid-to-liquid ratio of 1 ∶ 30,extraction temperature of 55 ℃,and extraction time of 55min.Under the optimum conditions,extraction ratio of anthocyanins was 100.16 mg/100 g.

关 键 词：响应面法 紫洋葱 花色苷 超声辅助提取 

分 类 号：TS201[轻工技术与工程—食品科学]