响应面优化表面活性剂协同微波提取苦瓜黄酮工艺
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摘要
运用响应面法优化表面活性剂协同微波提取苦瓜黄酮工艺。选取了表面活性剂种类、表面活性剂浓度(g/L)、乙醇体积分数(%)、液料比(m L/g)等对黄酮提取具有显著影响的因素进行实验。通过单因素实验获得各个因素的最佳水平,进而运用Box-Behnken设计法建立中心组合实验。确定了苦瓜黄酮提取的最优条件为十二烷基硫酸钠(SDS)浓度0.20g/L、乙醇体积分数为82.9%、液料比为40.9∶1,该条件下黄酮提取率预测值为0.567%。验证实验结果表明,响应面法优选的苦瓜黄酮提取工艺是合理可行的。
The optimization of surfactant-microwave assisted extraction of flavonoids from bitter melon was investigated by response surface methodology. Severalindependent and main variables,including types of surfactant,concentration of surfactant,ethanol concentration(%),and solvent/solid ratio(m L/g)on the yields of flavonoids were studied. Based on the single-factor experiments,central combinatorial experimentswere established using the box-behnken design method.The maximum extraction yield was 0.567% at SDS concentration of0.20 g/L,ethanol concentration of 82.9%,ratio of solvent to material of 40.9 ∶ 1. The verification results showed that the optimization process oftotal flavonoids from bitter melon using the response surface analysis methodis reasonable andfeasible.
The optimization of surfactant-microwave assisted extraction of flavonoids from bitter melon was investigated by response surface methodology. Severalindependent and main variables,including types of surfactant,concentration of surfactant,ethanol concentration(%),and solvent/solid ratio(m L/g)on the yields of flavonoids were studied. Based on the single-factor experiments,central combinatorial experimentswere established using the box-behnken design method.The maximum extraction yield was 0.567% at SDS concentration of0.20 g/L,ethanol concentration of 82.9%,ratio of solvent to material of 40.9 ∶ 1. The verification results showed that the optimization process oftotal flavonoids from bitter melon using the response surface analysis methodis reasonable andfeasible.
引文
[1]唐楷,颜杰.微波-表面活性剂协同萃取苦瓜皂苷的工艺研究[J].食品科技,2015,40(11):181-184.
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[5]陈建福,钟艳琴,曾小芳,等.响应面优化超声辅助提取胡萝卜叶总黄酮的工艺研究[J].中国食品添加剂,2017(10):66-72.
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[12]杨航,裴颖,孙莉佳,等.枳椇不同部位总黄酮含量比较及其总黄酮提取工艺研究[J].保鲜与加工,2017,17(04):72-76.
[13]杨欢,闫志农,卢晓黎.表面活性剂协同超声提取花生壳中黄酮的工艺研究[J].中国油脂,2012,37(12):57-60.
[14]王晓林,王文姣,钟方丽,等.微波辅助表面活性剂提取桔梗茎总黄酮及抗氧化性研究[J].河南工业大学学报(自然科学版),2016,37(02):86-91+116.
[15]朱欣,郭红英,谭兴和,等.超声波-阴/阳离子表面活性剂协同提取茅岩莓总黄酮的工艺研究[J].食品工业科技,2016,37(01):213-218.
[16]罗开沛,李小芳,林浩,等.表面活性剂-超声协同提取山香圆叶总黄酮工艺的优化[J].中成药,2016,38(12):2585-2589.
[17]李梁,聂成玲,薛蓓,等.响应面法优化酶辅助提取苹果梨渣中可溶性膳食纤维工艺及品质分析[J].中国食品添加剂,2017(01):57-64.
[18]张黎明,李瑞超,郝利民,等.响应面优化玛咖叶总黄酮提取工艺及其抗氧化活性研究[J].现代食品科技,2014,30(04):233-239.
[2]陈敬鑫,张子沛,罗金凤,等.苦瓜保健功能的研究进展[J].食品科学,2012,33(01):271-275.
[3]谭秦莉,刘冬,李玉宝,彭代银.总黄酮化合物药理作用研究进展[J].安徽中医学院学报,2009,28(03):62-64.
[4]叶松华,冯夏珍,王晓燕,等.Box-behnken设计优化黄刺玫果总黄酮纯化工艺研究[J].中国食品添加剂,2017(10):73-79.
[5]陈建福,钟艳琴,曾小芳,等.响应面优化超声辅助提取胡萝卜叶总黄酮的工艺研究[J].中国食品添加剂,2017(10):66-72.
[6]黄国霞,黄姿梅,汪青,等.高剪切乳化技术在柚子皮总黄酮提取中的应用[J].中国食品添加剂,2017(10):124-129.
[7]Hosseinzadeh R,Khorsandi K,Hemmaty S.Study of the effect of surfactants on extraction and determination of polyphenolic compounds and antioxidant capacity of fruits extracts[J].PLo S One.2013,8(3):1-7
[8]于滨,葛邦国,宋烨,等.超声波-表面活性剂协同萃取苦瓜皂苷[J].农业工程学报,2013,29(15):294-300.
[9]刘超,高炯杰.超声波辅助法提取毛葱黄酮的工艺研究[J].食品研究与开发,2015,36(18):50-54.
[10]鄢又玉,夏婷,张育,等.三氯化铝比色测定火棘总黄酮方法的系统考察[J].食品研究与开发,2015,36(05):89-94.
[11]陈爱洋,万端极,汪淑廉,等.洋葱中总黄酮含量测定方法的比较研究[J].食品科技,2016,41(08):276-279.
[12]杨航,裴颖,孙莉佳,等.枳椇不同部位总黄酮含量比较及其总黄酮提取工艺研究[J].保鲜与加工,2017,17(04):72-76.
[13]杨欢,闫志农,卢晓黎.表面活性剂协同超声提取花生壳中黄酮的工艺研究[J].中国油脂,2012,37(12):57-60.
[14]王晓林,王文姣,钟方丽,等.微波辅助表面活性剂提取桔梗茎总黄酮及抗氧化性研究[J].河南工业大学学报(自然科学版),2016,37(02):86-91+116.
[15]朱欣,郭红英,谭兴和,等.超声波-阴/阳离子表面活性剂协同提取茅岩莓总黄酮的工艺研究[J].食品工业科技,2016,37(01):213-218.
[16]罗开沛,李小芳,林浩,等.表面活性剂-超声协同提取山香圆叶总黄酮工艺的优化[J].中成药,2016,38(12):2585-2589.
[17]李梁,聂成玲,薛蓓,等.响应面法优化酶辅助提取苹果梨渣中可溶性膳食纤维工艺及品质分析[J].中国食品添加剂,2017(01):57-64.
[18]张黎明,李瑞超,郝利民,等.响应面优化玛咖叶总黄酮提取工艺及其抗氧化活性研究[J].现代食品科技,2014,30(04):233-239.