响应面法优化超声辅助提取豆腐柴多酚的工艺  

Optimization of Ultrasonic-assisted Extraction of Total Polyphenol from Premna microphylla Turcz by Response Surface Methodology

作　　者：黄玲艳[1] 黄宏轶 张海燕[1] 李京雨[1] 孙翌[1] 彭景[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品研究与开发》2016年第14期58-61,共4页Food Research and Development

摘　　要：为确定豆腐柴多酚的最佳提取工艺条件,在单因素试验基础上,采用三因素三水平的响应面试验优化设计方法,研究乙醇体积分数、超声温度、提取时间对多酚提取率的影响,得到最佳提取工艺条件为液料比40 m L/g、乙醇体积分数52%、超声温度74℃、提取时间33 min,在此条件下豆腐柴多酚提取率为(42.43±1.38)mg/g。In order to achieve the optimum extraction conditions of total polyphenol from Premna microphylla Turcz by response surface methodology. On the basis of single factor tests,the response surface of three factors and three levels test optimization design method was used to study ethanol concentration,ultrasonic temperature,extraction time these factors＇ impact on polyphenol yield. The optimum extraction conditions were：liquid to material ratio 40 m L/g,ethanol concentration 52 %,ultrasonic temperature 74 ℃,extraction time 33 min.Under these conditions,the yield of extracted polyphenol could be up to（42.43±1.38）mg/g.

关 键 词：豆腐柴 多酚 响应面法 超声 提取 

分 类 号：TQ461[化学工程—制药化工]