优化超声波辅助提取花生红衣中白藜芦醇的工艺  

Study on Optimization of Ultrasound-assisted Extraction Technology of Resveratrol from Peanut Skin

作　　者：潘润天 周巾英[2] 刘光宪[2] 朱雪晶[2] 冯健雄[2] 

机构地区：[1]江西农业大学食品学院,南昌330045 [2]江西省农业科学院农产品加工研究所,南昌330200

出　　处：《食品工业》2015年第10期59-62,共4页The Food Industry

基　　金：国家自然青年基金(31301590);公益性行业(农业)科研专项经费资助项目(201303072);江西省农业科学院博士启动基金(2013CBS002)

摘　　要：为优化超声波提取花生红衣中白藜芦醇的提取工艺,在单因素试验基础上,采用Box-Behnken试验设计分析得出了提取温度、液料比值及提取时间对花生红衣中白藜芦醇的得率有较大的影响,并以白藜芦醇的得率为响应值,得到其最佳提取工艺为:液料比值14.96 m L/g,提取时间63.60 min,提取温度49.56℃,溶剂体积分数75%,与模型预测值相符合。In order to optimize the condition for the ultrasound-extraction technology of resveratrol from peanut skins, the Box-Behnken design was introduced to evaluate the effect of extraction temperature, material liquid ratio and extraction time based on the single factor test, which was the critical for the factors activity ofresveratrol extraction. The optimum condition for extraction was obtained through the Box-Behnken experiment design and response surface methodology with the content of resveratrol as the response. The results showed that the optimum extraction condition was as follows： the ratio material to liquid 14.96 mL/g, extraction time 63.60 min, extraction temperature 49.56 ℃ and solvent volume fraction 75%, which were coincide with the results from experiment well.

关 键 词：响应面法 超声波 花生红衣 白藜芦醇 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]