摘要
为了明确杨梅疏果核仁中苦杏仁苷的提取方法,采用丁岙种杨梅的疏果为原料,以苦杏仁苷提取率为响应值,在超声波提取单因素试验和二水平试验的基础上,选择乙醇浓度、料液比、提取温度作为试验因子,利用Design-Expert 8.0软件进行三因素三水平的响应面试验设计,并建立二次回归方程的预测模型。试验确定了杨梅疏果核仁中苦杏仁苷的最佳提取工艺条件:乙醇浓度27%,料液比1∶45(m/V),提取时间20 min,提取温度44℃,超声功率250 W。在该条件下苦杏仁苷理论提取率为94.03%,实际提取率为93.80%,与模型预测值基本相符。
In order to clarify the extraction methods of amygdalin from bayberry thinning fruits kernels,the extraction process was studied using the bayberry（ Myrica rubra Sieb. et Zucc. var. Ding ao） fruits by ultrasonic technology.Based on the single-factor and 2-level extraction experiment,a three-factor and three-level experimental strategy was designed with the Design-Expert 8. 0 software using the ethanol concentration,solid-liquid ratio and the extraction temperature as the experimental factors and the extraction yield as response value. The predictable model of quadratic regression equation was obtained. The optimum extraction conditions were concluded as follows： ethanol concentration 27%,solid-liquid ratio 1 ∶ 45（ m /V）,extraction time 20 min,extraction temperature 44℃,and ultrasonic power 250 W. In this condition,the predicted value of amygdalin extraction yield by the model was94. 03%,which was in good agreement with the experimental value of 93. 80%.
出处
《浙江农业学报》
CSCD
北大核心
2014年第3期779-785,共7页
Acta Agriculturae Zhejiangensis
基金
浙江省重点科技创新团队自主设计项目(2010R50032)
关键词
杨梅疏果
苦杏仁苷
超声波提取
响应面优化
bayberry fruit thinning
amygdalin
ultrasonic extraction
response surface optimization
