摘要
文中采用响应面微波提取法对长茎葡萄蕨藻中蕨藻红素的提取工艺进行研究。单因素和Box-Behnken设计实验结果表明:微波功率、乙醇浓度、料液比、萃取时间、萃取温度对长茎葡萄蕨藻中蕨藻红素提取率有显著影响。优化的提取工艺为微波功率200 W,乙醇体积分数为85%,料液比为1∶30(g∶m L),萃取时间为20 min,萃取温度为45℃,在此条件下长茎葡萄蕨藻中蕨藻红素提取率为91.9%,模型的R2=98.4%。与未经微波处理的传统方法超声法、回流法和水浴法相比,微波处理最高可使长茎葡萄蕨藻中蕨藻红素提取率提高79.8%,超声法、回流法和水浴法蕨藻红素的提取率分别为微波提取的71.8%、85.69%和55.77%,且提取时间长,消耗溶剂大。
The extraction technology of caulerpin from the Caulerpa lentillifera was studied. The microwave extraction and response surface methodology（ RSM） were applied. According to the single factor and Box-Behnken design,the microwave power,ethanol concentration,the ratio of solid to liquid,extraction time,extraction temperature shows significant effects; the optimized extraction technology parameters are： microwave power 200 W,90% ethanol as extraction solvent,material-liquid ratio of 1∶ 30（ g∶ m L）,extraction time 20 minutes and the extraction temperature45 ℃. Under the above conditions,the extraction rate of caulerpin from the caulerpa lentillifera is 85%. The model＇s square of R^2 is 98. 4%,the experimental results indicate that the optimized extraction of caulerpin from the caulerpa lentillifera by microwave assistant extracting and response surface methodology（ RSM） is feasible. It provides a theoretical basis for improving the extraction rate of caulerpin.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第6期209-214,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(21205138)
广东省海洋渔业科技与产业发展专项(A201401C02)
广东省科技计划项目(2013B021100013)
中央级公益性科研院所基本科研业务费专项(2014YD05,2010TS17)
中央级公益性科研院所基本科研业务费专项(2014YD05,2010TS17,2014TS24)
关键词
长茎葡萄蕨藻
蕨藻红素
微波辅助提取
响应面提取法
Caulerpa lentillifera
caulerpin
microwave extraction
response surface methodology（RSM）
