皂化工艺对枸杞皮渣中类胡萝卜素提取效果的影响  

Effects of Saponification on the Contents of Carotenoids in Wolfberry Pomace

作　　者：王星[1] 牛黎莉[1] 王晓璇[1] 周美[1] 张盛贵[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与生物技术学报》2014年第7期709-714,共6页Journal of Food Science and Biotechnology

基　　金：国家"十一五"科技支撑计划项目(2007BAD52B07);甘肃农业大学创新基金项目(GAU-CX1108)

摘　　要：采用超声波辅助皂化法提取枸杞皮渣中类胡萝卜素,以类胡萝卜素的提取量为评价指标,在单因素试验的基础上,采用Box-Behnken试验设计和响应面法分析考察了4个因素对类胡萝卜素提取量的影响,并优化了皂化工艺。结果表明:类胡萝卜素的最优皂化工艺条件参数:KOH浓度1.8 mol/L、皂化温度40.7℃、皂化时间1 h、超声波功率205 W。在该条件下,实际获取的类胡萝卜素提取量为129.121 mg/hg,与预测值128.099 mg/hg的相对误差为0.79%,说明该模型拟合度好,优化后得到的皂化工艺准确、可靠。Ultrasonic-assisted Saponificationmethod was used to extract carotenoids from wolfberry pomace and the contents of carotenoids were detected.Based on single factor tests of different potassium hydroxide congcentration,temperature,time and ultrasonic power,the optimum extration process was evaluated by Box-Behnken central composite experimental design and response surface methodology analysis.The results showed that the optimal saponification processing parameters of carotenoids as followed：concentration of potassium hydroxide 1.8 mol/L,saponification temperature 40 ℃,saponification time 1 h,ultrasonic power 205 W.Under these compared with the predicted value 128.099 mg/hg,which indicated the degree of fitting was good and the saponification processing was accurate and reliable.

关 键 词：类胡萝卜素 超声波 皂化 响应面 

分 类 号：TS209[轻工技术与工程—食品科学] TQ914.1[轻工技术与工程—食品科学与工程]