响应面法优化葡萄籽多酚提取工艺  

Optimization of extraction of polyphenols from grape seeds by response surface methodology

作　　者：卢晓霆[1] 王田田[1] 王军[2] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012 [2]通化葡萄酒股份有限公司,吉林通化134002

出　　处：《食品工业科技》2013年第24期279-283,287,共6页Science and Technology of Food Industry

基　　金：吉林省科技发展计划项目(20120919)

摘　　要：目的:确定葡萄籽中多酚提取的最佳工艺。方法:以葡萄籽为原料,采用超声波辅助提取葡萄籽多酚。比较酒石酸亚铁法和Folin-Ciocalteau法测定多酚含量的不同,在单因素实验的基础上,应用Box-Behnken实验设计和响应面分析法,探讨液料比、超声时间、超声功率、浸提温度对多酚提取量的影响。结果:超声波辅助提取葡萄籽多酚的最佳工艺条件为液料比13∶1(mL/g)、时间100min、超声功率36W、浸提温度45℃,葡萄籽多酚提取量可达17.22mg/g,提取量较高。结论:这种方法可以避免多酚在较高温度下的分解,且优化后提取率较高,可以用于葡萄籽多酚的提取。Objective.To establish optimum conditions for extracting polyphenols from grape seeds. Methods= Polyphenols were extracted from grape seeds by ultrasonic-assisted ethanol extraction. Different influence of ferrous tartrate and Folin-Ciocalteau method was compared. On the basis of single factor experiment, response surface methodology based on Box-Behnken experimental design was used to explore the effect of liquid-tosolid ratio,ultrasonic treatment time,power and temperature on extraction efficiency. Results.The optimum extraction conditions were 13：1 （mL/g）, 100min,36W and 45℃ for liquid-to-solid ratio,ultrasonic treatment time, ultrasonic power and temperature, respectively. Under these conditions, the extraction content of polyphenol was 17.22mg/g. Extraction rate was high. Couclusions.Such extraction metod could effectively avoid polyphenol decomposition under temperature and yield was higher. The method could be widely applied in polyphenols extraction.

关 键 词：葡萄籽 多酚含量 超声提取 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]