响应面法优化微波辅助提取茄子皮中原花青素工艺  

Optimization of microwave-assisted extraction of proanthocyanidin from eggplant peel by response surface methodology

作　　者：魏玮[1] 程秀玮[1] 

机构地区：[1]天津现代职业技术学院,天津300350

出　　处：《中国酿造》2014年第3期91-96,共6页China Brewing

摘　　要：利用响应面法对茄子皮中原花青素微波提取工艺条件进行优化。在单因素试验基础上,根据中心组合(Box-Benhnken)试验设计原理,采用4因素3水平的响应面分析法,以原花青素提取率为响应值,进行回归分析。试验结果表明,茄子皮中原花青素的最佳提取条件为料液比1∶50、乙醇体积分数70%、微波功率600W、提取时间89s,在此最佳条件下,原花青素提取率3.521%,与理论预测值基本相符。The microwave-assisted extraction of proanthocyanidin from eggplant peel by response surface methodology was optimized. On the basis of single factor experiment, the Box-Benhnken experimental design with 4 factors and 3 levels was performed with the proanthocyanidin yield as response value. The results showed that the optimal conditions of extraction were follows： solid to solvent ratio 1：50 （g/ml）, alcohol volume fraction 70%, microwave power 600 W, and extraction time 89 s. Under the optimized condition, the extraction yield ofproanthocyanidin was 3.521%, which was in substantial agreement with the theoretically predicted value.

关 键 词：茄子皮 原花青素 微波辅助提取 响应面分析法 

分 类 号：R284.2[医药卫生—中药学]