响应面法优化微波提取玫瑰茄花色苷工艺研究  

Optimization of microwave extraction of roselle anthocyanin by response surface method

作　　者：张赛男[1] 陈毅勇 宗俊 

机构地区：[1]赣南医学院药学院,江西赣州341000 [2]漳州农业科技园区研发中心,福建漳州363000

出　　处：《粮油食品科技》2015年第6期57-61,共5页Science and Technology of Cereals,Oils and Foods

摘　　要：采用响应面法优化微波提取玫瑰茄花色苷工艺,在单因素实验基础上,以微波功率、料液比、提取时间为自变量,设计三因素三水平响应面实验,以花色苷含量为响应值进行响应面优化。结果表明,影响花色苷提取效果的3个因素其影响大小依次为料液比>微波功率>提取时间,最佳工艺条件为微波功率164 W,料液比1:25,提取时间12 min,利用此工艺参数得到的花色苷含量为537.873 mg/100 g。The microwave extraction of anthocyanins from roselle was optimized. Based on single factor tests, taking microwave power, ratio of material to liquid and extraction time as independent variable, the response surface experiment, which includes 3 factors and 3 levels, was designed with the content of anthocyanins as response value. The result showed that the effects of three factors on extraction of anthocyanins were ratio of material to liquid 〉 microwave power 〉 extraction time. The optimum processing conditions were microwave power 164 W, ratio of material to liquid 1：25, and extraction time 12 min. The anthocyanins content could reach 537. 873 mg/100 g material.

关 键 词：玫瑰茄 花色苷 微波 

分 类 号：TS202.3[轻工技术与工程—食品科学]