响应面法优化超声提取葛根素工艺  

Optimization of Ultrasound Extraction Process of Puerarin by Response Surface Methodology

作　　者：邱远[1] 芮昕[1] 谢翌冬 李伟[1] 陈晓红[1] 姜梅[1] 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2014年第6期1-5,共5页Food Science

基　　金：国家自然科学基金面上项目(31371807);国家自然科学基金青年科学基金项目(31201422);国家高技术研究发展计划(863计划)项目(2011AA100903;2013BAD18B01-4);国家农业科技成果转化资金项目(2012GB23600639);江苏省自然科学基金项目(BK2011651);教育部博士点基金新教师类课题(20110097120028);江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：利用响应面法优化超声提取葛根露酒中葛根素工艺。将葛根露酒进行超声波处理,缩短葛根露酒的浸泡时间,对超声波工艺条件进行优化,利用单因素试验和响应面法对浸泡时间、超声功率和超声时间3个工艺参数进行优化。结果表明,最佳的工艺参数条件为:浸泡时间22 h、超声功率120 W、超声时间12 min,此条件下的葛根素浸出量可达89.6 mg/g。Kudzu root wine, made by soaking kudzu root in 55% food-grade alcohol was treated by ultrasound before being allowed to stand for a certain time to accelerate the extraction of puerarin. Three process parameters including ultrasound power, treatment time and subsequent soaking time were optimized by response surface methodology to be 120 W, 12 min and 22 h, respectively. Under these conditions, the amount of puerarin extracted from kudzu root was 89.6 mg/g.

关 键 词：葛根 葛根素 葛根露酒 超声波 响应面法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]