响应面法优化菠菜多酚的提取工艺研究  

Optimization of ultrasonic extraction process of polyphenols from spinach by response surface methodology

作　　者：闫亚茹[1] 孙飞龙[1] 张冬梅[1] 

机构地区：[1]西安工程大学环境与化学工程学院,陕西西安710048

出　　处：《应用化工》2017年第7期1306-1308,1312,共4页Applied Chemical Industry

基　　金：陕西省教育厅科研计划项目资助(15Jk1315);大学生创新创业训练计划项目(2016016)

摘　　要：以菠菜为原料,采用超声波辅助法提取多酚。在单因素的基础上,采用BBD实验设计原理,对液料比、乙醇浓度、提取时间和温度进行优化。结果表明,最佳提取条件为:液料比53∶1 m L/g,乙醇浓度60%,提取时间40 min,温度55℃。在此条件下,多酚的得率为40.44 mg/g(DW)。The ultrasonic-assisted extraction of total polyphenols from spinach was studied. On the basis of a single factor,using BBD experimental design principle,the liquid ratio,ethanol concentration,extraction time and temperature were optimized. The result showed that the optimization conditions were as follow：the ratio of liquid to material： 53∶ 1 mL/g,ethanol volume fraction 60%,extraction time 40 min,extraction temperature 55 ℃; the extraction recovery yield 40. 44 mg/g（ dry weight）.

关 键 词：菠菜多酚 超声波辅助法 响应面法 提取工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程] R151.3[轻工技术与工程—食品科学与工程]