响应面法优化超声辅助提取壶瓶枣多酚工艺研究
|
摘要
以壶瓶枣为原料,利用响应面法对提取壶瓶枣多酚的工艺条件进行优化。在单因素试验基础上,选取提取温度、超声功率、液料比为自变量,根据Box-Behnken中心组合设计原理,采用三因素三水平试验设计,以多酚提取率为响应值进行响应面分析。运用Design-Expert 8.0.6软件对试验数据进行多元回归拟合。试验结果表明,壶瓶枣多酚最佳提取工艺条件为:液料比26∶1(mL/g)、超声功率200 W、提取温度68℃。在该工艺条件下,壶瓶枣多酚提取率可达4.35%,与预测值4.33%基本一致,为壶瓶枣资源的深度开发与综合利用提供了理论依据。
The ultrasonic-assisted extraction process of polyphenols from Huping jujube was optimized using the response surface methodology(RSM). According to the experiment of single factor,the extraction temperature,ultrasonic power,ratio of liquid to solid,and their interaction on extraction rate of polyphenols was investigated by the Box-Behnken center composite design of RSM. The results showed that the optimum extraction conditions were as follow:the ratio of liquid to solid of 26 ∶ 1(mL/g),ultrasonic power of 200 W,and extraction temperature 68 ℃. Under these conditions,the practical yield of polyphenols reached to 4.35 %,which was consistent with to the predicted value of 4.33 %.
The ultrasonic-assisted extraction process of polyphenols from Huping jujube was optimized using the response surface methodology(RSM). According to the experiment of single factor,the extraction temperature,ultrasonic power,ratio of liquid to solid,and their interaction on extraction rate of polyphenols was investigated by the Box-Behnken center composite design of RSM. The results showed that the optimum extraction conditions were as follow:the ratio of liquid to solid of 26 ∶ 1(mL/g),ultrasonic power of 200 W,and extraction temperature 68 ℃. Under these conditions,the practical yield of polyphenols reached to 4.35 %,which was consistent with to the predicted value of 4.33 %.
引文
[1]张先廷,卢婧,王迎进.响应面法优化超声提取壶瓶枣多糖工艺研究[J].北方园艺,2013,37(8):150-153
[2]Hassan A,Fares H,Naim N,et al.Antioxidant activity of phenploc fraction in olive mill wastewater[J].Food Chemistry,2012,134(4):2226-2234
[3]石恩慧,李红,谷明灿,等.响应面法优化超声提取板栗总苞多酚工艺研究[J].中国食品学报,2013,13(5):69-76
[4]王晓阳,唐琳.响应面法优化刺槐花多酚的超声提取工艺[J].食品科学,2011,32(2):66-70
[5]游庭活,廖森泰,刘凡,等.应用响应面法优化超声波辅助乙醇提取桑葚多酚的工艺技术条件[J].蚕业科学,2014,40(5):864-871
[6]Safriani N,Erfiza N M,Arpi N.Antioxidant Activities of Cyperus rotundus L.Rhizome and Areca catechu L.Seed[J].International Journal on Advanced Science,Engineering and Information Technology,2016,6(3):285-288
[7]Quinones M,Miguel M,Aleixandre A,et al.Beneficial effects of polyphenols on cardiovascular disease[J].Pharmacological Research,2013,68(1):125-131
[8]Jatinder Pal Singh,Amritpal Kaur,Narpinder Singh,et al.In vitro antioxidant and antimicrobial properties of jambolan(Syzygium cumini)fruit polyphenols[J].LWT-Food Science and Technology,2016,65:1025-1030
[9]Chavan Y,Singhal R S.Separation of polyphenols and arecoline from areca nut(Areca catechu L.)by solvent extraction,its antioxidant activity,and identification of polyphenols[J].Journal of the Science of Food and Agriculture,2013,93(10):2580-2589
[10]李巨秀,张朝红,房红娟,等.桑葚总多酚的提取工艺研究[J].食品研究与开发,2011,32(9):75-79
[11]王晓敏,林霖雨,李康丽,等.超声波辅助提取山药多糖及体外抗氧化性研究[J].食品研究与开发,2018,39(12):24-28
[12]刘航,国旭丹,马雨洁,等.超声波辅助提取苦荞麦多糖工艺优化及其体外抗氧化研究[J].食品科学,2013,34(14):45-50
[13]Zhang J,Zong A,Xu T,et al.A novel method:ionic liquid-based ultrasound-assisted extraction of polyphenols from Chinese purple yam[J].Natural Product Tesearch,2018,32(7):863-866
[14]Lidija J,Martina B,Andrew R B.Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Apples[J].Food Analytical Methods,2015,8(10):2612-2625
[15]李珍,哈益明.响应面优化苹果皮渣多酚超声提取工艺研究[J].中国农业科学,2013,46(21):4569-4577
[16]唐婷范,杜丹丹,邓起东,等.毛冬青叶多酚的提取工艺及其抗氧化性质的研究[J].食品研究与开发,2018,39(9):23-28
[17]成焕,王传花,李珂,等.响应面法优化槟榔核多酚提取工艺[J].食品研究与开发,2018,39(7):35-41
[18]李海平,李艳芳,刘艳则,等.响应面法优化超声提取苦参中总酚工艺[J].食品研究与开发,2015,36(5):24-28
[19]杨聪颖,骆亚丽,郭时印,等.响应面优化金柑多酚的提取工艺[J].现代食品科技,2018,34(5):174-181
[20]张保,张萌,李立天,等.拐枣枝多酚提取工艺优化及其抗氧化活性研究[J].食品研究与开发,2017,38(23):50-56
[2]Hassan A,Fares H,Naim N,et al.Antioxidant activity of phenploc fraction in olive mill wastewater[J].Food Chemistry,2012,134(4):2226-2234
[3]石恩慧,李红,谷明灿,等.响应面法优化超声提取板栗总苞多酚工艺研究[J].中国食品学报,2013,13(5):69-76
[4]王晓阳,唐琳.响应面法优化刺槐花多酚的超声提取工艺[J].食品科学,2011,32(2):66-70
[5]游庭活,廖森泰,刘凡,等.应用响应面法优化超声波辅助乙醇提取桑葚多酚的工艺技术条件[J].蚕业科学,2014,40(5):864-871
[6]Safriani N,Erfiza N M,Arpi N.Antioxidant Activities of Cyperus rotundus L.Rhizome and Areca catechu L.Seed[J].International Journal on Advanced Science,Engineering and Information Technology,2016,6(3):285-288
[7]Quinones M,Miguel M,Aleixandre A,et al.Beneficial effects of polyphenols on cardiovascular disease[J].Pharmacological Research,2013,68(1):125-131
[8]Jatinder Pal Singh,Amritpal Kaur,Narpinder Singh,et al.In vitro antioxidant and antimicrobial properties of jambolan(Syzygium cumini)fruit polyphenols[J].LWT-Food Science and Technology,2016,65:1025-1030
[9]Chavan Y,Singhal R S.Separation of polyphenols and arecoline from areca nut(Areca catechu L.)by solvent extraction,its antioxidant activity,and identification of polyphenols[J].Journal of the Science of Food and Agriculture,2013,93(10):2580-2589
[10]李巨秀,张朝红,房红娟,等.桑葚总多酚的提取工艺研究[J].食品研究与开发,2011,32(9):75-79
[11]王晓敏,林霖雨,李康丽,等.超声波辅助提取山药多糖及体外抗氧化性研究[J].食品研究与开发,2018,39(12):24-28
[12]刘航,国旭丹,马雨洁,等.超声波辅助提取苦荞麦多糖工艺优化及其体外抗氧化研究[J].食品科学,2013,34(14):45-50
[13]Zhang J,Zong A,Xu T,et al.A novel method:ionic liquid-based ultrasound-assisted extraction of polyphenols from Chinese purple yam[J].Natural Product Tesearch,2018,32(7):863-866
[14]Lidija J,Martina B,Andrew R B.Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Apples[J].Food Analytical Methods,2015,8(10):2612-2625
[15]李珍,哈益明.响应面优化苹果皮渣多酚超声提取工艺研究[J].中国农业科学,2013,46(21):4569-4577
[16]唐婷范,杜丹丹,邓起东,等.毛冬青叶多酚的提取工艺及其抗氧化性质的研究[J].食品研究与开发,2018,39(9):23-28
[17]成焕,王传花,李珂,等.响应面法优化槟榔核多酚提取工艺[J].食品研究与开发,2018,39(7):35-41
[18]李海平,李艳芳,刘艳则,等.响应面法优化超声提取苦参中总酚工艺[J].食品研究与开发,2015,36(5):24-28
[19]杨聪颖,骆亚丽,郭时印,等.响应面优化金柑多酚的提取工艺[J].现代食品科技,2018,34(5):174-181
[20]张保,张萌,李立天,等.拐枣枝多酚提取工艺优化及其抗氧化活性研究[J].食品研究与开发,2017,38(23):50-56