Plackett-Burman设计及响应面法优化芹菜中总黄酮的超声提取工艺
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摘要
在单因素试验基础上,采用Plackett-Burman设计筛选影响超声波提取芹菜中总黄酮提取率的主要因素——乙醇浓度、超声时间、超声温度和液料比;采用最陡爬坡试验逼近最大响应区域;采用中心组合试验设计及响应面分析法得到最佳提取条件为乙醇体积分数57.41%,提取时间52.79 min,提取温度66.34℃,液料比31.69 m L/g。在此条件下黄酮提取率实测值为8.051 mg/g,与预测值7.900 mg/g相差较小,表明Plackett-Burman试验设计结合响应面分析法可较好地优化超声法提取芹菜总黄酮的工艺条件。
The key factors affecting extraction rate of total flavonoids compounds were screen out by Plackett-Burman(PB) design on the basis of single-factor experiments. The key factors affecting ultrasonic extraction were ethanol concentration, ultrasonic time, ultrasonic temperature and liquid-solid ratio. Then the center points of the four factors were determined based on steepest ascent design. Finally, the the optimization extraction condition were carried out by using central composite design. The results showed that the optimal extraction conditions were as follows: ethanol concentration57.41%, ultrasonic time 52.79 min, ultrasonic temperature 66.34 ℃ and liquid-solid ratio 31.69(m L·g-1). Under the optimum conditions, the predicted value of extraction rate is 7.9001 mg·g-1and its experimental value is 8.051 mg·g-1. This result indicated that it was perfect to optimize of extraction conditions of total flavonoids compounds from apium graveolens by PB design and BB design.
The key factors affecting extraction rate of total flavonoids compounds were screen out by Plackett-Burman(PB) design on the basis of single-factor experiments. The key factors affecting ultrasonic extraction were ethanol concentration, ultrasonic time, ultrasonic temperature and liquid-solid ratio. Then the center points of the four factors were determined based on steepest ascent design. Finally, the the optimization extraction condition were carried out by using central composite design. The results showed that the optimal extraction conditions were as follows: ethanol concentration57.41%, ultrasonic time 52.79 min, ultrasonic temperature 66.34 ℃ and liquid-solid ratio 31.69(m L·g-1). Under the optimum conditions, the predicted value of extraction rate is 7.9001 mg·g-1and its experimental value is 8.051 mg·g-1. This result indicated that it was perfect to optimize of extraction conditions of total flavonoids compounds from apium graveolens by PB design and BB design.
引文
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[11]ALBERTI A,ZIELINSKI A A F,ZARDO D M,et al.Optimisation of the extraction of phenolic compounds from apples using response surface methodology[J].Food Chemistry,2014,149:151-158.
[2]张桂,畅天狮,刘俊果,李俊英,魏弟,郭海江,田春龙.从芹菜中提取黄酮类物质的研究[J].食品科学,2002,23(8):121-125.
[3]刘全德,唐仕荣,宋慧,缪蓉蓉.超声波-微波协同萃取芹菜黄酮的工艺研究[J].食品与机械,2010,26(5):134-136.
[4]王正云,瞿桂香.超临界CO2法萃取芹菜叶黄酮[J].食品与发酵工业,2013,39(4):238-242.
[5]陈况况,帕塔尔·尼牙孜,章宏慧,等.响应面法优化水芹黄酮提取工艺及其成分研究[J].中国食品学报,2014,14(11):83-89.
[6]张桢,杨贤庆,马海霞.Plackett-Burman法和中心组合法优化罗非鱼下脚料酶解工艺[J].食品科学,2011,32(18):1-5.
[7]张根生,韩冰,岳晓霞,艾晓丽.Plackett-Burman(PB)优化鸡蛋蛋白凝胶性能的研究[J].食品工业科技,2012,33(14):303-305.
[8]LAI J,WANG H,WANG D,et al.Ultrasonic extraction of antioxidants from Chinese sumac(Rhus typhina L.)fruit using response surface methodology and their characterization[J].Molecules,2014,19:9019-9032.
[9]ESMAEILI A,GHOLAMI M.Optimization and preparation of nanocapsules for food applications using two methodologies[J].Food Chemistry,2015,179:26-34.
[10]王长春,林向阳,叶南慧,等.Plackett-Burman设计和响应面分析法优化枇杷叶中总黄酮的超声波提取工艺[J].中国食品学报,2013,13(3):84-91.
[11]ALBERTI A,ZIELINSKI A A F,ZARDO D M,et al.Optimisation of the extraction of phenolic compounds from apples using response surface methodology[J].Food Chemistry,2014,149:151-158.