响应面法优化红莲外皮原花青素的提取工艺研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.6 响应面法优化红莲外皮原花青素的提取工艺研究 1 1 1,2 彭芳刚 ，李绮丽 ，吴卫国 （1.湖南农业大学食品科技学院，湖南长沙 410128） （2.食品科学与生物技术湖南省重点实验室，湖南长沙 410128） 摘要：本实验采用单因素试验和响应面分析法来确定红莲外皮中原花青素提取的最佳工艺条件。通过单因素试验探讨提取溶剂 的种类、提取溶剂的浓度、酸的种类、pH、液料比、提取温度、提取时间、提取次数这几个因素对原花青素提取效果的影响；根据 单因素试验结果固定提取温度40 ℃，提取时间90 min，提取次数1 次，选择pH、液料比和丙酮浓度进行三因素三水平的响应面试 验，依据回归分析得到最优工艺条件为：pH 2.6 ，液料比55 mL/g，丙酮浓度67% 。此工艺条件下红莲外皮原花青素提取率为9.57%。 关键词：红莲外皮；原花青素；提取率；响应面 文章篇号：1673-9078(2013)6-1349-1354 Optimization of Extraction of Proanthocyanidins from Skin of Red Locus Seed Using Response Surface Methodology 1 1 1,2 PENG Fang-gang , LI Qi-li , WU Wei-guo (1.College of Food Science and Technology, Hunan Agricultural University,Changsha 410128, China) (2.Laboratory for Food Science and Bio-technology of Hu ’nan Province, Changsha 410128, China) Abstract: The extraction of proanthocyanidins from skin of red locus seed were investigated by the single experiments and response surface methodology. The single experiments were used to explore the effects of different extractant, extractant concentration, different acid, pH, liquid-to-material ratio, extraction temperature, extraction time and extraction times on the yield of proanthocyanidins. The best extraction temperature, extraction time and extraction times were determined as 40 ℃, 90 min and one time, respectively. Then the extraction pH, liquid-to-material ratio, and acetone concentration were investigated through response surface experiment. Based on the regression ana