酶法辅助提取大蒜多酚工艺的响应面法优化  

Optimization of Enzyme-assisted Extraction Conditions of Garlic Polyphenols by Response Surface Methodology

作　　者：沙如意[1,2] 洪吟秋 张黎明 韩斌 兰玲 蔡成岗[1,2] 毛建卫[1,2] 平丽娟[1,2] 刘士旺[1,2] 

机构地区：[1]浙江科技学院生物与化学工程学院/轻工学院,浙江杭州310023 [2]浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [3]徐州黎明食品有限公司,江苏徐州221354

出　　处：《食品与发酵科技》2016年第1期33-38,75,共7页Food and Fermentation Science & Technology

基　　金：国家级星火计划项目(2014GA690036);江苏省科技厅苏北科技专项资金(富民强县)项目(BN2014010);浙江省教育厅科研项目(Y201327551)项目资助

摘　　要：本文对酶法辅助条件下大蒜多酚的提取进行了系统研究,首先采用单因素实验确定实验因素及水平;再利用Plackett-Burman(PB)试验设计对影响多酚提取率的因素进行筛选,得到最显著性影响因素为料液比、纤维素酶用量和提取时间。并以多酚提取量为响应值,利用响应面设计对大蒜多酚的提取工艺进行进一步优化,结果表明多酚最优的提取工艺为纤维素酶用量23.8mg/g,提取时间21min,料液比1∶26。在此条件下最大预测值为1.42mg/g,经验证得到的多酚含量为1.40mg/g,所建立的模型精确,能够准确预测多酚的提取率。An investigation was carried out about the enzyme-assisted extraction of garlic polyphenols systematically in this paper. Firstly, the factors affecting the enzyme-assisted extraction of garlic polyphenols were investigated separately, based on the single factor experiment design. Then Plackett-Burman（PB） design was used to screen the factors affecting the extraction rate of polyphenols. According to PB experiments results, the most significant factors affecting the extraction of polyphenols were solid to liquid ratio, cellulase dosage and extraction time. Then the extraction process of garlic polyphenols was optimized using response surface methodology design with extracted polyphenol content as response values,. The results showed that the optimal extraction process of polyphenols was cellulase dosage 23.8mg/g, the extraction time 21 min, the ratio of solid to liquid 1 ∶26. Under this condition, the maximum predicted value was 1.42mg/g, and the average extraction content of polyphenols was 1.40mg/g by verification experiments. So the model was accurate, which can optimize the extraction process parameters of garlic polyphenols.

关 键 词：大蒜 多酚 PLACKETT-BURMAN设计 响应面设计 

分 类 号：TQ202.3[化学工程—有机化工]