响应面法优化超声波微波协同提取树莓多酚工艺研究  

Ultrasonic Microwave Synergy Extraction of Total Polyphenols from Raspberry Using Response Surface Methodology

作　　者：孙华迪[1] 陈晓静[1] 张晓娜[1] 路源[1] SUN Hua-di;CHEN Xiao-jing;ZHANG Xiao-na;LU Yuan(Xinke College,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China)

机构地区：[1]河南科技学院新科学院,河南新乡453003

出　　处：《食品研究与开发》2018年第22期24-29,共6页Food Research and Development

基　　金：河南省高校重点科研项目(18A550009)

摘　　要：响应面法优化超声波微波协同提取树莓多酚的工艺进行研究,在单因素试验的基础上选取提取时间、提取温度和乙醇体积3个因素,以树莓总多酚含量为响应值,进行响应面优化试验确定最佳工艺参数。结果显示三因素对树莓多酚提取影响力的主次顺序为:提取时间>乙醇体积分数>提取温度;响应面优化的工艺条件为:提取时间22 min,提取温度30℃,乙醇体积分数60%,在此工艺条件下树莓多酚含量为(76.85±0.084)mg/g。The extraction of polyphenols from raspberry using ultrasonic microwave synery method was researched,according to the results of single factor experiments,extraction time,extraction temperature and solvent concentration were selected for process optimization using response surface methodology,and total polyphenols content was as response value.Results showed the order in which the three factors influence the extraction of raspberry polyphenols was extraction time>solvent concentration>extraction temperature;The optimization conditions were extraction time 22 min,extraction temperature 30℃and solvent concentration 60%,the extraction total polyphenols content was(76.85±0.084)mg/g under the optimal conditions.

关 键 词：树莓 多酚 超声波微波协同提取 响应面试验 工艺优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]