响应面法优化黑莓渣中抗氧化物质提取工艺  

Extraction of antioxidant components from blackberry pomace by response surface method

作　　者：汪洪涛[1] 陈成[1] 余芳[1] 袁培培 

机构地区：[1]江苏经贸职业技术学院工程技术学院,江苏省食品安全工程技术研究开发中心,南京211168

出　　处：《中国食品添加剂》2015年第10期138-144,共7页China Food Additives

基　　金：江苏经贸职业技术学院重点课题资助项目(JSJM1411);江苏省大学生实践创新训练计划项目(201412407016Y)

摘　　要：目的:建立纤维素酶超声辅助提取黑莓渣中抗氧化物质优化工艺模型。方法:在单因素实验基础上,以总抗氧化能力为考察指标,采用响应曲面统计法的Box-Behnken模型对影响纤维素酶超声提取的关键因素:加酶量、液固比、乙醇浓度、提取温度进行优化探讨。结果:各因素对总抗氧化能力的影响次序为乙醇浓度>提取温度>加酶量>液料比,所得优化工艺条件为乙醇浓度为50%,液固比为35∶1,提取温度为70℃、加酶量为0.18%,该条件下提取液的总抗氧化能力为15228.8unit/g,与理论预测值相对误差为0.66%。结论本实验所建立的模型在实践中具有可行性。Objective： To establish optimal conditions for the extraction of antioxidant components from Blackberry pomace by mathematical modeling. Methods： Box-Behnken design was used to develop a regression model to study the effect of four key parameters including enzyme amounts, solvent-to-solid ratio, ethanol concentration and extract temperature on the total antioxidant capacity of the extract. Based on the model, the four extraction parameters were optimized by response surface analysis. Results ： The influence orders of each factor on total antioxidant capacity were： ethanol concentration 〉 extraction temperature 〉 enzyme amount 〉 solvent-to-solid ratio, the optimal extraction conditions were as follows： ethanol concentration 50%, solvent-to-solid ratio 35：1, extraction temperature 70℃ and enzyme amount 0.18%. The total antioxidant capacity of extracts under the above conditions was 15228.8 unit/g, with the theoretical prediction relative error of 0.66%. Conclusions： The mathematical model is feasible using in practice.

关 键 词：黑莓渣 抗氧化性物质 纤维素酶 超声提取 响应曲面法 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS209[轻工技术与工程—食品科学与工程]