响应面法优化红豆越橘花色苷的微波辅助提取工艺  

Optimization in Microwave-assisted Extraction of Anthocyanins from Vaccinium vitis-idaea L.by Response Surface Methodology

作　　者：徐文泱 刘漾伦 刘宇 杨俊伟 XU Wenyang;LIU Yanglun;LIU Yu;YANG Junwei(Hunan Key Laboratory of Food Safety Monitoring and Early Warning,Hunan Institute of Quality Inspection and Research for Goods and Products,Changsha 410017,China;Hunan Agricultural University,Changsha 410125,China)

机构地区：[1]湖南省产商品质量检验研究院、食品安全监测与预警湖南省重点实验室,湖南长沙410017 [2]湖南农业大学,湖南长沙410125

出　　处：《化学与生物工程》2023年第4期53-57,共5页Chemistry & Bioengineering

基　　金：食品安全国家标准制定项目(spaq-2018-015);食品安全监测与预警湖南省重点实验室开放基金项目(2021KFJJ03)。

摘　　要：以花青素含量为评价指标,通过单因素实验和响应面法优化了红豆越橘花色苷的微波辅助提取工艺。确定最佳提取工艺为:乙醇体积分数80%、微波时间125 s、微波温度52℃、料液比1∶26(g∶mL),在此条件下,红豆越橘中花青素含量为19.88%。Taking anthocyanin content as an evaluation index,we optimized the microwave-assisted extraction process of anthocyanins from Vaccinium vitis-idaea L.by single-factor experiments and response surface methodologies.The optimum extraction conditions can be determined as follows:the ethanol volume fraction of 80%,the microwave time of 125 s,the microwave temperature of 52℃,and the solid-liquid ratio of 1∶26(g∶mL).Under above conditions,the anthocyanin content in Vaccinium vitis-idaea L.can reach 19.88%.

关 键 词：红豆越橘 花色苷 微波辅助提取 响应面法 

分 类 号：TQ047.2[化学工程]