响应面法优化酶法提取紫甘薯花色苷色素工艺条件
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摘要
为确定酶法提取紫甘薯花色苷色素的最佳工艺条件,以提取率为考察指标,在单因素试验的基础上,采用响应面法对提取工艺条件进行优化,并得到回归模型。结果表明,紫甘薯花色苷色素的最佳提取工艺条件为:提取温度48℃、提取时间70 min、加酶量0.9%、料液质量浓度0.13 g/mL。在此条件下,紫甘薯花色苷色素提取率达到1.975 1 mg/g。试验证明模型拟合程度良好,可用于实际操作与试验预测。
Response surface methodology was used to optimize process parameters for the cellulose extraction of anthocyanins pigment from purple sweet potato based on extraction rate. A regression model equation was fitted. The optimum extraction conditions of extraction temperature, extraction time, and amount of enzyme and ratio of material to liquid were found to be 48 ℃, 70 min, 0.9% and 0.13 g/mL, respectively. Under these conditions, the extraction rate of anthocyanins pigment from purple sweet potato was 1.975 1 mg/g. The fitted regression model had excellent goodness of fit and it was feasible for practical operation and experimental prediction.
Response surface methodology was used to optimize process parameters for the cellulose extraction of anthocyanins pigment from purple sweet potato based on extraction rate. A regression model equation was fitted. The optimum extraction conditions of extraction temperature, extraction time, and amount of enzyme and ratio of material to liquid were found to be 48 ℃, 70 min, 0.9% and 0.13 g/mL, respectively. Under these conditions, the extraction rate of anthocyanins pigment from purple sweet potato was 1.975 1 mg/g. The fitted regression model had excellent goodness of fit and it was feasible for practical operation and experimental prediction.
引文
[1]杨朝霞.紫甘薯花色苷色素提取纯化工艺研究及组分分析[D].青岛:青岛大学硕士学位论文,2004.
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[6]ANNADURAI G,SHEEJA R Y.Use of Box-Behken design of experiments for the adsorption of verofix-red using Biopolymer[J].Bioprocess Eng,1998(18):463-466.
[7]SERAP OZCAR.A response surface analysis of commercial comstarch annealing[J].Cereal Chemistry,2003(80):241-243.
[8]朱洪梅,赵猛.超声波辅助提取紫甘薯花色苷工艺研究[J].陕西农业科学,2009(2):3-5.
[9]蔡吉清,李秀玲.微博辅助法提取紫甘薯中的原花青素及含量的测定[J].浙江化工,2011,42(2):29-30.
[10]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条件[J].中国食品学报,2013,13(5):69-76.
[11]袁妍,李懋鸣,李成倍,等.响应面法优化石榴籽油超声波提取工艺及成分分析[J].食品科技,2013,38(4):179-184.
[2]岳静.紫甘薯红色素的制备及生物学活性研究[D].沈阳:辽宁师范大学硕士学位论文,2004.
[3]张明,王燕.紫甘薯中的功能性成分研究[J].农产品加工,2010(5):65-70.
[4]杨文雄,高彦祥.响应面法及其在食品工业中的应用[J].中国食品添加剂,2005(2):68-71.
[5]海洪,汪坤,金文英,等.Box-Behnken响应面法优化超声波提取蚕沙中叶绿素的工艺研究[J].食品工业科技,2009,30(3):207-211.
[6]ANNADURAI G,SHEEJA R Y.Use of Box-Behken design of experiments for the adsorption of verofix-red using Biopolymer[J].Bioprocess Eng,1998(18):463-466.
[7]SERAP OZCAR.A response surface analysis of commercial comstarch annealing[J].Cereal Chemistry,2003(80):241-243.
[8]朱洪梅,赵猛.超声波辅助提取紫甘薯花色苷工艺研究[J].陕西农业科学,2009(2):3-5.
[9]蔡吉清,李秀玲.微博辅助法提取紫甘薯中的原花青素及含量的测定[J].浙江化工,2011,42(2):29-30.
[10]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条件[J].中国食品学报,2013,13(5):69-76.
[11]袁妍,李懋鸣,李成倍,等.响应面法优化石榴籽油超声波提取工艺及成分分析[J].食品科技,2013,38(4):179-184.