响应面法优化紫马铃薯皮花青素的提取工艺
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摘要
利用响应面分析方法研究紫色马铃薯皮花青素得率的最佳提取工艺。采用有机溶剂浸提法,选取提取温度、料液比、浸提时间进行单因素试验的基础上,进行三因素三水平的Central Composite中心组合研究,并运用Design Expect 8.0软件对试验数据进行分析,通过响应面分析法对提取条件进行了优化。结果表明最佳工艺条件为:提取温度60℃、提取时间102 min、料液比1∶34(g/m L)。在此条件下,紫色马铃薯皮花青素得率可达1.13 mg/g。同时研究发现紫色马铃薯皮的花青素含量存在明显的品种间差异,其中品种"黑金刚"的花青素得率最高,达到1.53 mg/g。
The optimum extraction conditions of anthocyanins from purple potato peel by the response surface methodology were studied. On the basis of single factor test,the extracting temperature,solid-liquid ratio and extraction time were selected for the three-factor,three-level Central Composite experimental design. Design Expect 8.0 software was employed to analyze the test data and the response surface method was applied to optimize the extraction conditions. The results indicated the optimum conditions for organic reagents extraction were as follows:the time was 102 min,material-to-liquid ratio was 1 ∶ 34(g/m L),extracting temperature was 60 ℃.Under these conditions,the maximal yield of anthocyanin reached 1.13 mg/g,which was well matched with the predicted value. Meanwhile,great variation in the yields of anthocyanins was found among different varieties,of which variety‘heijinggang'had the highest extraction yield of anthocyanins,reaching 1.53 mg/g.
The optimum extraction conditions of anthocyanins from purple potato peel by the response surface methodology were studied. On the basis of single factor test,the extracting temperature,solid-liquid ratio and extraction time were selected for the three-factor,three-level Central Composite experimental design. Design Expect 8.0 software was employed to analyze the test data and the response surface method was applied to optimize the extraction conditions. The results indicated the optimum conditions for organic reagents extraction were as follows:the time was 102 min,material-to-liquid ratio was 1 ∶ 34(g/m L),extracting temperature was 60 ℃.Under these conditions,the maximal yield of anthocyanin reached 1.13 mg/g,which was well matched with the predicted value. Meanwhile,great variation in the yields of anthocyanins was found among different varieties,of which variety‘heijinggang'had the highest extraction yield of anthocyanins,reaching 1.53 mg/g.
引文
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[18]吴春华,陈艺勤,邱恬,等.多糖微观构象与抗肿瘤活性关系研究进展[J].中国粮油学报,2011,26(4):123-128
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[20]陆国权,赵文静.甘薯多酚最佳提取工艺及多酚含量的基因型差异研究[J].中国粮油学报,2009,24(3):49-52
[2]罗遵喜,刘仕芸,张树珍,等.马铃薯花青素转录激活基因stwd40的克隆与表达分析[J].园艺学报,2008,35(9):1317-1322
[3]Lachman J,Hamouz K,譒ulc M,et al.Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity[J].Food Chemistry,2009,114(3):836-843
[4]Aaron W A,Cindy B S T,Darryl E K,et al.Comparison of periderm color and anthocyanins of four red potato varieties[J].Amer J Potato Res,2002,79:249-253
[5]Reyes L F,Miller J C,Cisneros-Zevallos L.Environmental conditions influence the content and yield of anthocyanins and total phenolics in purple and red-flesh potatoes during tuber development[J].Amer J Potato Res,2004,81:187-193
[6]王仁雷,周峰,周泉澄,等.紫马铃薯花色苷的提取纯化与鉴定[J].食品科学,2011,32(22):55-59
[7]殷丽琴,彭云强,钟成,等.高效液相色谱仪测定8个彩色马铃薯品种中花青素种类和含量[J].食品科学,2015,36(18):143-147
[8]殷丽琴,韦献雅,钟成,等.不同品种彩色马铃薯总花色苷含量与总抗氧化活性[J].食品科学,2014,35(5):96-100
[9]房岩强,刘建垒,李恬,等.紫色马铃薯花色苷理化性质研究[J].食品科学,2009,30(23):176-179
[10]孙梦茹,孙芸,姚忠,等.耐盐紫甘薯花色苷的提取和组分分析[J].食品与发酵,2010,36(10):208-213
[11]Lee J,Wrolstad R E.Extraction of anthocyanins and polyphenolics from blueberry processing waste[J].Journal of Food Science C:Food Chemistry and Toxicology,2004,69(7):564-573
[12]肖海峻,施鹏飞,杨新,等.甘薯紫色素及提取技术研究进展[J].食品研究与开发,2014,35(19):137-140
[13]杨兆艳.p H示差法测定桑堪红色素中花青素含量的研究[J].食品科技,2007(4):201-203
[14]Dyrby M,Westergaard N,Stapelfeldt H.Light and heat sensitivity of red cabbage extract in soft drink model systems[J].Food Chemistry,2001,72(4):431-437
[15]刘倩,齐计英,韩静,等.响应面法优化回流提取紫薯花青素工艺[J].生物技术通报,2014(12):97-14
[16]施鹏飞.响应面分析法优化紫薯花青素提取工艺[J].食品工业科技,2014,35(20):322-326
[17]王泽锋,石玲,苏一兰,等.响应面法优化紫薯蓣中花色苷的提取工艺研究[J].食品工业科技,2014,35(16):231-236
[18]吴春华,陈艺勤,邱恬,等.多糖微观构象与抗肿瘤活性关系研究进展[J].中国粮油学报,2011,26(4):123-128
[19]Myers R H,Montgomery D C.Response surface methodology:process and product optimization using designed experiments[M].2nd.New York:Wiley,2002:116-132
[20]陆国权,赵文静.甘薯多酚最佳提取工艺及多酚含量的基因型差异研究[J].中国粮油学报,2009,24(3):49-52