响应面法优化紫苏籽粕超声辅助提取原花青素工艺  

Optimization of Ultrasound-Assisted Extraction of Proanthocyanidins from Perilla frutescens Using Response Surface Methodology

作　　者：李钰[1] 吴卫[1] 苏华[1] 易斌[1] 

机构地区：[1]四川农业大学农学院,四川成都611130

出　　处：《食品科学》2014年第4期50-54,共5页Food Science

基　　金：四川农业大学科技成果转化项目(3523519)

摘　　要：为充分利用紫苏资源,优化其籽粕原花青素提取工艺,考察了料液比、乙醇体积分数、超声功率、温度、时间对原花青素得率的影响,并根据Box-Behnken试验设计原理,在单因素试验基础上选择主要影响因素进行响应面试验。响应面优化后提取工艺条件为乙醇体积分数70%、浸提时间0.5 h、浸提温度70℃、超声功率100 W、料液比1∶15。在此条件下原花青素得率理论值为0.232%,实测值为0.229%。The ultrasound-assisted extraction of proanthocyanidins from defatted seed meal of Perilla frutescens was optimized in the present work. The effects of solid-to-liquid ratio, ethanol concentration, ultrasound power, temperature and extraction time on the extraction yield of proanthocyanidins were evaluated. Main influencing factors were selected based on the results of single factor experiments and optimized using response surface methodology according to the principle of Box- Behnken design. The optimal extraction conditions were determined as follows： extraction with a 15-fold volume of 70% aqueous ethanol solution at 70 ℃ with an ultrasound power of 100 W for 0.5 h. Under these conditions, the theoretically predicted yield of procyanidins was 0.232%, and the actually measured value was 0.229%.

关 键 词：紫苏 籽粒 原花青素 响应面法 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]