芦荟多酚微波辅助提取的响应面优化研究  

Optimization of microwave-assisted extraction of polyphenols from aloe using response surface method

作　　者：朱奇奇 王周[1] 张驰翔 蒲博[1] 严金凤[1] 焦鸿雁 焦士蓉[1] 

机构地区：[1]西华大学生物工程学院,成都610039 [2]元谋县丰钰农业产业发展有限责任公司,元谋651300

出　　处：《食品科技》2015年第7期212-216,共5页Food Science and Technology

基　　金：教育部春晖计划项目(12205543);四川省教育厅自然科学重点项目(09ZA158);西华大学省级重点试验室开放研究基金项目;西华大学2008校人才培养与引进科研项目(R0920501)

摘　　要：对芦荟总多酚的提取工艺进行了响应面优化并测定了提取液的抗氧化活性。采用单因素实验,探讨了目数、料液比、乙醇浓度、微波功率和微波提取时间对芦荟多酚提取的影响。在单因素实验基础上,选用料液比、乙醇浓度、微波功率为变量,以总多酚含量为响应值,进行Box-Behnken设计和优化。结果表明:采用>100目的芦荟在料液比为1:48、乙醇浓度为40%、微波功率为616 W、微波提取时间为60 s条件下,总多酚的含量为93.15 mg/g;其对DPPH自由基的半清除浓度EC50为1.91 mg/m L。The extraction technology of total polyphenol of aloe was optimized and the antioxidant activities and total flavonoid content of the extract was also determined.Single factor and response surface methodology was used to optimize the extraction of total polyphenol from aloe.The results showed that the optimal extraction conditions were obtained as follows：the ratio of material to liquid was 1：48,the ethanol concentration was 40% ,the microwave power was 616 W and the microwave-assisted extraction time was 60 s under the powder of aloe was preprocessed through 100 mesh size.Under the optimal extraction condition,the total polyphenol content was 93.15 mg/g.The antioxidant activity of removing·DPPH result showed that the EC_（50） was 1.91 mg/rmL.

关 键 词：芦荟多酚 微波辅助提取 响应面优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]