超声波辅助提取草莓多酚的工艺优化  

Optimization on polyphenols ethanol extraction from strawberry by ultrasonic-assisted

作　　者：李芬芳[1,2] 马艳弘[2] 赵密珍[3] 黄开红 段云青[1] 

机构地区：[1]山西农业大学文理学院,山西太谷030801 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]江苏省农业科学院园艺学院,江苏南京210014 [4]万山红遍生物科技有限公司,江苏句容212403

出　　处：《山西农业大学学报（自然科学版）》2017年第3期207-213,共7页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西农业大学引进人才基金项目(XB2009004);江苏省农业科技自主创新资金项目(CX(15)1021);句容市农业科技支撑计划项目(NY2016228842)

摘　　要：[目的]采用响应面分析法优化草莓多酚的超声波辅助提取工艺参数,为草莓多酚的产业化生产提供参考。[方法]考查了料液比、乙醇浓度、超声功率及超声时间对草莓中多酚得率的影响,在单因素试验结果的基础上用Box-Benhnken法进行3因素3水平的试验设计,以多酚得率为响应值,对所得数据进行整理分析,并建立二次多项回归数学模型,优化草莓多酚的提取工艺。[结果]超声波辅助乙醇提取草莓中总多酚最佳工艺为:当料液比为1∶30g·mL^(-1)时,乙醇浓度60%,超声功率585W、超声时间25min,在此条件下草莓多酚得率为10.959mg·g^(-1)。[结论]与常规提取法相比,超声波辅助提取工艺提取率具有提取时间短,提取溶剂用量少,提取效率高的优点。[Objective]To optimize the ultrasonic-assisted extraction parameters of total polyphenols in strawberry by response surface methodology,in order to provide reference for industrial production of strawberry polyphenols.[Methods]The influence on the technology caused by the liquid-to-solid ratio,ethanol concentration,ultrasonic time and ultrasonic power were investigated.The data were analyzed by Box-Benhken central composite experiment design depended on the results of single-factor experiments.Response surface analysis was applied to create the two multinomial mathematical in order to optimize the extraction process of polyphenol from strawberry.[Results]When the ratio of material to liquid was 1∶30g·mL-1,the results showed that the optimum parameters for extracting from strawberry were 60% ethanol,ultrasonic power 585 W,ultrasonic time 25 min.Under the condition,the yield of strawberry polyphenols was 10.959mg·g-1.The results showed that the extraction yield of strawberry by ultrasonic extraction was higher than it of the ethanol refluxing extraction,ultrasonic extraction was faster and needed less solvent,which were superior to solvent extraction method.

关 键 词：草莓 多酚 超声波辅助提取 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]