响应面法优化紫薯蓣中花色苷的提取工艺研究  

Optimization on response surface models for the optimal extracting conditions of anthocyanin from purple yam

作　　者：王泽锋[1] 石玲[1] 苏一兰[1] 闵勇[1] 

机构地区：[1]红河学院理学院,云南蒙自661199

出　　处：《食品工业科技》2014年第16期231-236,242,共7页Science and Technology of Food Industry

基　　金：云南省科技厅应用基础研究项目2013FZ120;红河学院"化学"云南省硕士点建设学科开放基金项目HXZ1304

摘　　要：利用传统的溶剂浸提法提取紫薯蓣花色苷,采用pH示差法测定花色苷含量。为优化紫薯蓣花色苷提取工艺,在单因素实验基础上,选取柠檬酸浓度、提取时间、料液比、提取温度为自变量,花色苷得率为响应值,采用中心组合(Box-Behnken)实验设计方法,研究各自变量及其交互作用对花色苷得率的影响。采用Design-Expert软件模拟得到二次多项式回归方程的预测模型,并确定溶剂浸提法提取花色苷得最佳提取工艺:柠檬酸溶液浓度3.0%,提取时间2.5h,料液比1∶20.0g/mL,提取温度65.0℃。在此条件下,紫薯蓣花色苷得率为预测值为0.586%,验证值为0.574%。The anthocyanin was extracted by traditional solvent method. The pH differential method was used to determine the content of anthocyanin. Response surface methodology was used to optimize the extraction technology of arlthocyanin from purple yam. Based on single-factor experiments,citric acid concentration, extraction time,material-liquid ratio and extraction temperature were selected as influencing during extraction. The experiment mathematical model was arranged according to Box-Behnken central composite experiment design,which studied each variable and their interactions on the yield of anthocyanin. The quadratic multinomial model on the yield of anthocyanin and each influence factor of extraction anthocyanin was established by using the Design-Expert software. The optimal extraction conditions were obtained after 2.5h extraction with 3.0% citric acid at the material-liquid ratio of 1：20.0g/mL and the extraction temperature was 65.0℃,under these conditions estimated value and verified value being of 0.586% and 0.574%,respectively.

关 键 词：紫薯蓣 花色苷 响应曲面法 PH示差法 

分 类 号：TS201.1[轻工技术与工程—食品科学]