响应面法优化黑桑椹黄酮超声波提取工艺  

Optimization of Ultrasonic Extraction Process of Flavonoids from Black Mulberry by Response Surface Methodology

作　　者：马慧[1] 马萍 常雪花[1] 李忠[1] 郭继娜 MA Hui;MA Ping;CHANG Xuehua;LI Zhong;GUO Jina(School of Bioengineering,Bayinguoleng Vocational and Technical College,Korla 841000,China;Bazhou Food and Drug Quality Inspection Institute,Korla 841000,China)

机构地区：[1]巴音郭楞职业技术学院生物工程学院,新疆库尔勒841000 [2]巴州食品药品质量检验所,新疆库尔勒841000

出　　处：《保鲜与加工》2024年第7期58-63,共6页Storage and Process

基　　金：2023年度院级科技创新团队科研课题(bykj2023td-1);2023年自治区科技特派员农村科技创业行动项目(2023-138)。

摘　　要：为优化黑桑椹总黄酮超声波提取工艺,以库尔勒市阿瓦提乡采摘园种植的黑桑椹果实为原料,在单因素试验结果的基础上,分别选取乙醇体积分数、提取温度、提取时间、液料比4个因素开展Box-Behnken中心组合试验,利用Design-Expert 8.06软件对结果进行分析和优化。结果表明,黑桑椹中黄酮类物质的最佳提取工艺条件为:乙醇体积分数60%,提取温度70℃,超声时间40 min,液料比30∶1(mL/g)。在此工艺条件下,黑桑椹黄酮类物质提取量为9.565 mg/g。说明应用响应面法所得到的提取工艺参数可行性强、可靠性高。In order to optimize the ultrasonic extraction process of total flavonoids from black mulberry,the black mulberry fruits from the picking garden of Awati Township of Korla City were used as raw materials,on the basis of single-factor experiments results,four factors,including ethanol volume fraction,extraction temperature,extraction time,and material-liquid ratio were selected to carry out the Box-Behnken center combination test,and the results were analyzed and optimized using Design-Expert 8.06 software.The results showed that the optimal extraction conditions for the total flavonoids in black mulberry were:ethanol volume fraction 60%,extraction temperature 70℃,extraction time 40 min,and liquid-material ratio 30∶1(mL/g).Under these conditions,the extraction amount of flavonoids from black mulberry was 9.565 mg/g.Which suggested that the extraction process parameters obtained by the response surface methodology have strong feasibility and high reliability.

关 键 词：新疆黑桑椹 超声波提取 黄酮类物质 响应面分析法 

分 类 号：TS201.1[轻工技术与工程—食品科学]