响应面法优化红树莓花色苷超声辅助提取工艺的研究  

Parameters optimization of ultrasound- assisted extraction of anthocyanins from red raspberry by response surface methodology

作　　者：万山[1] 杨喆[1] 朱保庆[1] 欧阳杰[1] 

机构地区：[1]北京林业大学生物科学与技术学院食品科学与工程系林业食品加工与安全北京市重点实验室,北京100083

出　　处：《食品工业科技》2016年第3期220-224,228,共6页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资金资助(2015ZCQ-SW-04);第44批"留学回国人员科研启动基金"资助项目

摘　　要：以红树莓为原料,采用超声辅助法对其中的花色苷进行提取,研究了超声功率、间歇时间、提取时间和提取温度四个因素对花色苷得率的影响。在此基础上,根据中心组合实验设计原理,分析了各因素的显著性和交互作用,优化超声辅助提取参数。最终得到树莓花色苷较优提取工艺条件:超声功率900 W,间歇时间3 s,提取时间50 min,提取温度为50℃。此条件下树莓花色苷的提取得率为0.163 mg/g。Anthocyanins were ultrasound- assisted extracted with red raspberry used as raw material.The effects of four factors including ultrasonic power,internal time,extraction time and temperature on the yield of anthocyanins were investigated. Based on above results,the significance and interaction of each factor were analyzed in accordance with Box- Behnken. Extraction parameters of anthocyanins from red raspberry were optimized by response surface methodology,which were determined as follows： ultrasonic power of 900 W,internal time of 3 s,extraction time of 50 min and extraction temperature of 50 ℃. Under the above conditions,the extraction yield of anthocyanins was 0.163 mg / g.

关 键 词：红树莓 花色苷 超声辅助提取 响应面 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]