响应面法优化牛蒡根多酚的闪式提取工艺  

Optimization of Flash Extraction Process of Polyphenols from Burdock Roots by Response Surface Methodology

作　　者：张朋 丁朋 丁利 耿影 付婷伟 宁晓雅 ZHANG Peng;DING Peng;DING Li;GENG Ying;FU Tingwei;NING Xiaoya(Xuzhou Tianyi Food Research Institute Company Limited,Xuzhou 210009;College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221111;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe,Xuzhou University of Technology,Xuzhou 221111)

机构地区：[1]徐州天益食品科技研究院有限公司,徐州210009 [2]徐州工程学院食品(生物)工程学院,徐州221111 [3]江苏省食品资源开发与质量安全重点建设实验室,徐州工程学院,徐州221111

出　　处：《食品工业》2023年第7期40-43,共4页The Food Industry

基　　金：江苏省科技计划(XZ-SZ202150);徐州市科技计划重点研发项目(KC20047)联合资助。

摘　　要：采用响应面法优化牛蒡根多酚的闪式提取工艺。为优化牛蒡根多酚提取工艺,提高总多酚得率,以牛蒡根为原料,分别进行提取温度、料液比、提取时间单因素总多酚闪式提取试验,通过响应面试验设计优化提取条件。采用Folin-Ciocalteu比色法测定样品中的多酚含量,以牛蒡多酚得率为指标,采用响应面法对提取工艺参数进行优化并得到回归模型。结果表明,回归模型较好反映多酚得率与提取条件的关系,最优工艺条件为提取温度84℃、料液比1∶30 g/mL、提取时间68 min。The response surface methodology was used to optimize the flash extraction process of polyphenols from Burdock.In order to optimize the extraction process of polyphenols from the root of burdock and to improve the yield of total polyphenols,the single-factor flash extraction experiments were carried out with extraction temperature,solid-liquid ratio and extraction time,respectively,and the extraction condition was optimized by response surface design.The content of polyphenols in samples was determined by Folin-Ciocalteu colorimetry,the extraction process parameters were optimized by response surface method with the yield of burdock polyphenols as the index,and a regression model was obtained.The experimental results showed that the regression model could reflect the relationship between polyphenol yield and extraction condition,and the optimal technological condition was as follows:extraction temperature 84℃,solid-liquid ratio 1∶30 g/mL and extraction time 68 min.

关 键 词：牛蒡 多酚 闪式提取 响应面法 工艺优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]