效应面法优选甜茶素提取工艺  

Optimization of Extraction Process of Rubusoside by Response Surface Method

作　　者：吴婕[1] 吴超[1] 宫江宁[2] 廖莉玲[2] 

机构地区：[1]贵州师范学院化学与生命科学学院,贵州贵阳550018 [2]贵州师范大学化学与材料科学学院,贵州贵阳550001

出　　处：《食品研究与开发》2017年第11期60-65,共6页Food Research and Development

摘　　要：为了甜茶素的工业化生产,在甜茶叶中提取甜茶素的单因素试验基础上,采用效应面法优选出甜茶素的提取工艺参数,建立关于甜茶素提取率的二项式拟合方程,得到的最佳提取工艺参数:乙醇体积分数54.45%,提取温度70.21℃,液料比15.13 m L/g,提取时间2.1 h,甜茶素提取率的预测值3.615 3%。同时为了检验此工艺条件在实际工业生产中的可靠性,改进工艺条件为:提取温度70℃,乙醇体积分数55%,提取时间2.0 h,液料比15 m L/g,得到甜茶素提取率的实际值与其二项式拟合方程的预测值偏差仅为1.24%。故效应面法优选出的甜茶素的提取工艺参数,方法简便、可靠。Based on the single factor test of extraction rubusoside, response was used to explore the optimum extraction parameters of rubusoside for industry. The rubusoside extraction regression equation was established and the optimal extraction processing parameters were determined. The optimal conditions of extraction process were followed： extraction temperature of 70.21 ℃, ethanol concentration of 54.45 %, extraction time of 2.1 h and liquid-material ratio of 15.13 mL/g. Under this condition, the rubusoside extraction rate was 3.615 3 %. In order to test the reliability of the process condition in industry, the best verification processing parameters were followed ： extraction temperature of 70 ℃, ethanol concentration of 55 %, extraction time of 2.0 h and liquid- material ratio of 15 mL/g. The variance between the result of the best verification test and the binomial fitting e- quation forecast value was nearly 1.24 %. Thus, The optimized extraction parameters were simple and reliable.

关 键 词：甜茶 提取工艺 甜茶素 效应面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]