响应面法优化番茄红素β-环糊精包合物的制备  

Optimization of Preparation of Lycopene with β-cyclodextrin by Response Surface Methodology

作　　者：连小红[1] 曹静[1] 赵炜钰[1] 段继华 冯作山[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]乌鲁木齐创新源生物科技有限公司,乌鲁木齐850052

出　　处：《食品工业》2014年第11期25-29,共5页The Food Industry

基　　金：科技部科技型中小企业技术创新基金(10C26226505484)

摘　　要：研究响应面法对番茄红素β-环糊精包合物制备工艺的优化。以番茄红素结晶为试验原料,在单因素试验的基础上,以番茄红素结晶与β-环糊精饱和溶液比、包埋时间、包埋温度为自变量,番茄红素的包埋率为响应值,采用Box-Behnken试验设计,利用响应面分析法对番茄红素β-环糊精包埋工艺进行优化。结果表明,最佳工艺条件为番茄红素结晶:β-环糊精饱和溶液1.4∶1(mg/mL)、包合温度49℃、包合时间70min。在此条件下,β-环糊精包合番茄红素的包埋率的预测值为92.10%,验证值最高达91.04%。The optimization of preparation oflycopene with β-cyclodextrin by response surface methodology was researched. Lycopene crystals were investigated as test materials. The optimized preparation oflycopene with β-cyclodextrin was determined by using single factor experiments and response surface analysis. The ratio oflycopene crystals to β-CD-saturated water, inclusion temperature and inclusion time were used as the independent variables. The embedding rate oflycopene was used as the response value. The results showed that the optimum preparation condition was as follows： the ratio oflycopene crystals to β-CD-saturated water 1.4∶1（mg/m L）, inclusion temperature 49 ℃ and inclusion time 70 min. Under the condition, the predicted embedding rate was 92.10% and the highest verifi ed value was 91.04%.

关 键 词：番茄红素结晶 Β-环糊精 响应面分析 

分 类 号：TS205[轻工技术与工程—食品科学] TQ314.1[轻工技术与工程—食品科学与工程]