摘要
目的采用响应面法优化竹叶鸡爪茶多酚的超声提取工艺。方法通过超声辅助法提取竹叶鸡爪茶中的总酚,以总酚含量为评价指标,考察超声温度、超声功率、超声时间、乙醇浓度、液料比5个因素对总酚含量的影响,选择4个因素(超声温度、超声时间、乙醇浓度、液料比)设计4因素3水平Box-Behnken响应面试验进行工艺优化。结果竹叶鸡爪茶多酚的最佳提取工艺为:超声温度71℃、超声时间35 min、液料比42:1(V:m)、乙醇浓度57%,此条件下测得的多酚含量(2.33±0.01)mg/g,与预测值2.37 mg/g接近,相对误差为1.68%,表明模型预测值与实际值基本吻合。结论超声辅助提取法能够有效地提取竹叶鸡爪茶多酚。
Objective To optimize ultrasonic assisted extraction process of polyphenols from Rubus bambusarum Focke by response surface methodology. Methods Total phenol from Rubus bambusarum Focke was extracted by ultrasound-assisted method. Taking the total phenol content as the evaluation index,the effects of ultrasonic temperature,ultrasonic power,ultrasonic time,ethanol concentration and liquid-to-liquid ratio on the total phenol content were investigated. The 4 factors(ultrasound temperature,ultrasonic time,ethanol concentration,liquid to material ratio) were selected to design a 4-factor and 3-level Box-Behnken response surface test for process optimization. Results The optimum extraction conditions were as follows: ultrasonic temperature 71 ℃,ultrasonic time 35 min,ratio of liquid to material 42:1(V:m),ethanol concentration 57%. Under this condition,the content of polyphenols was(2.33±0.01) mg/g,which was close to the predicted value of(2.33±0.01) mg/g. The predicted value of the model was basically consistent with the actual value. Conclusion Ultrasonic assisted extraction method can effectively extract polyphenols from Rubus bambusarum Focke.
作者
王美英
李化强
吴菲菲
刘庆
彭洁
胡平
WANG Mei-Ying;LI Hua-Qiang;WU Fei-Fei;LIU Qing;PENG Jie;HU Ping(Department of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China)
出处
《食品安全质量检测学报》
CAS
2019年第24期8337-8344,共8页
Journal of Food Safety and Quality
基金
湖南省教育厅科学研究优秀青年项目(17B241)
湖南省教育厅科学研究一般项目(17C1433)
湖南省自然科学基金青年项目(2017JJ3284)
湖南省科技厅“三区”科技人才项目(S2017NCTPSQ0044)
邵阳学院研究生科研创新项目(CX2019SY044,CX2019SY037,CX2019SY040,CX2019SY032)~~
关键词
竹叶鸡爪茶
多酚
超声波辅助提取
响应面
Rubus bambusarum Focke
polyphenols
ultrasonic assisted extraction
response surface
