响应面法优化杨梅原花青素提取工艺  

Optimization of Proanthocyanidins Extraction from Bayberry by Using Response Surface Methodology

作　　者：谢建华[1,2] 张桂云 郭巧玲[1,2] 张丽红 庞杰[3] XIE Jianhua;ZHANG Guiyun;GUO Qiaoling;ZHANG Lihong1;PANG Jie(College of Food Engineering,Zhangzhou Institute of Technology,Zhangzhou,Fujian 363000,China;The Applied Technical Engineering Center of Further Processing and Safety of Agricultural Products,Higher Education Institutions in Fujian Province,Zhangzhou,Fujian 363000,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]漳州职业技术学院食品工程学院,福建漳州363000 [2]农产品深加工及安全福建省高校应用技术工程中心,福建漳州363000 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《闽南师范大学学报（自然科学版）》2018年第1期69-78,共10页Journal of Minnan Normal University：Natural Science

基　　金：漳州市自然科学基金项目(ZZ2014J06)

摘　　要：为优化杨梅原花青素的提取工艺参数,通过单因素实验,采用响应面法研究乙醇浓度、料液比、提取时间和温度等对杨梅原花青素提取的影响,以原花青素提取率为评价指标,通过Box-Behnken组合,建立杨梅提取的二次回归方程,得到最优提取条件.结果表明,杨梅原花青素提取得率的影响的顺序为:乙醇浓度>温度>时间>料液比;杨梅原花青素的最佳提取工艺条件为:乙醇浓度为92%,提取温度75℃,提取时间57 min,液料比选取25:1(m L/g).该条件下,杨梅原花青素提取率的为30.03 mg/g.To optimize the proanthocyanidins extraction from bayberry,the basis of single-factor test and response surface methodology were adopted to study the effects of ethanol concentration,temperature,treatment time,liquid-solid on the extraction yield of proanthocyanidin from bayberry.The multiple regression equation of extraction of bayberry was established to optimize the extraction technology parameters by Box-Behnken design.The results indicated that ethanol concentration had the most significant impact on the extraction yield of Bayberry,followed by temperature and treatment time,while the impact of liquid/solid ratio was relatively low.The optimum conditions that optimized by the response surface method were 92%ethanol concentration,extraction temperature of 75℃;time of 57 min and liquid ratio of 25:1(m L/g).Under these conditions,the extraction rate of proanthocyanidin bayberry was 30.03 mg/g.

关 键 词：杨梅 原花青素 提取 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学] S667.6[轻工技术与工程—食品科学与工程]