响应面优化百香果果皮黄酮提取工艺  

Optimization of extraction technology of flavonoids in passion fruit peel by response rurface method

作　　者：任美燕[1] Ren Meiyan(Shanxi Technology and Business College ,Taiyuan 03006)

机构地区：[1]山西工商学院,太原030006

出　　处：《粮食与食品工业》2022年第1期26-30,共5页Cereal & Food Industry

摘　　要：本实验以百香果果皮为原料,采用超声提取工艺,探索乙醇浓度、料液比、提取时间、提取温度、超声功率这五个实验因素对黄酮提取率的影响。在单因素实验结果的基础上,采用响应面建立了提取百香果果皮中黄酮的二次多项数学模型,并进一步验证了该模型的有效性,同时利用响应面分析法对提取工艺进行优化。结果表明:在乙醇浓度60%、提取时间40 min、提取温度50℃,料液比(g/mL)1∶50,超声功率250 W条件下,测得黄酮得率为19.2124 mg/g,该工艺提取量稳定,方法简单、可靠。In this experiment,the peel of passion fruit was used as raw material.The effective way is the optimal ultrasonic extraction.The effects of five experimental factors:ethanol concentration,solid-liquid ratio,extraction time,extraction temperature and ultrasonic power on the extraction rate of flavonoids were expoered.Based on the single factor tests,response rurface method was applied to establish the quadratic polynomial model and the validity of the model was verified.Besides,the extraction of flaconoids using Box-Benhnken central combination design was optimized.The optimal extraction conditions were obtained as follows:ethanol concentration 60%,ultrasonic time 40 min.temperature 50℃,liquid-material ratio 1∶50 g/mL,ultrasonic power 250 W,an average extraction rate of 19.2124 mg/g was obtained.This optimum scheme was stable in extraction amount,simple in operation and feasible in practice.

关 键 词：响应面法 百香果果皮 黄酮 超声提取 工艺优化 

分 类 号：TS201[轻工技术与工程—食品科学]