Plackett-Burman试验结合响应面分析法优化“黑金刚”马铃薯紫红色素的提取工艺条件  

Optimization of extraction conditions of purple- red pigment from “Heijingang” potato based on Plackett- Burman and response surface method

作　　者：刘细霞 卢思帆 侯建军 李运涛 

机构地区：[1]湖北师范大学生命科学学院食用野生植物保育与利用湖北省重点实验室,湖北黄石435002

出　　处：《食品工业科技》2016年第22期285-289,295,共6页Science and Technology of Food Industry

基　　金：食用野生植物保育与利用湖北省重点实验室开放基金(EWPL201405);湖北师范大学校级优秀创新团队项目(T201504)

摘　　要：为了研究"黑金刚"马铃薯紫红色素的最优提取工艺条件,本研究以紫红色素的得率为指标,在单因素实验的基础上,应用Plackett-Burman(PB)和最陡爬坡实验确定影响得率的主要参数和最优参数组合。再以其为依据,应用响应面分析法(response surface method,RSM)对影响得率的主要条件(酸浓度、提取时间、提取次数)进行再优化。结果表明,最优提取条件为酸浓度0.31 mol/L、料液比1∶60(g/m L)、提取温度70℃、提取时间87 min、提取次数3次。在此条件下,紫红色素的得率为3.43 mg/g。In order to investigate on best extraction conditions of purple-red pigment from Heijingang potato, the yield of purple-red pigment was used as an indicator.The key and optimum conditions for extraction pigment were found by Plackett-Burman（PB）and the steepest ascent experiment on the basis of single factor tests.Then, the critical conditions （acid concentration, extraction time, extraction times）were reoptimized by using response surface method （ RSM）. The results demonstrated that acid concentration of 0.31 mol/L, solid- liquid ratio of 1：60 g/mL,extracting temperature of 70 ℃, extracting time of 87 min, extracting times of 3 times. Under those conditions,the yield could arrive to 3.43 mg/g.

关 键 词：黑金刚马铃薯 紫红色素 Plackett—Burman实验 响应面分析法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]