YU Ya-jing, SHAN Hong-yu, KONG Lu, KONG Mao-zhu, LV Yuan-ping. Optimization of Ultrasonic-assisted Extraction Process for Anthocyanins from Rosa rugosa by Response Surface Methodology[J]. Science and Technology of Food Industry, 2018, 39(13): 173-179. DOI: 10.13386/j.issn1002-0306.2018.13.031
Citation: YU Ya-jing, SHAN Hong-yu, KONG Lu, KONG Mao-zhu, LV Yuan-ping. Optimization of Ultrasonic-assisted Extraction Process for Anthocyanins from Rosa rugosa by Response Surface Methodology[J]. Science and Technology of Food Industry, 2018, 39(13): 173-179. DOI: 10.13386/j.issn1002-0306.2018.13.031

Optimization of Ultrasonic-assisted Extraction Process for Anthocyanins from Rosa rugosa by Response Surface Methodology

  • Response surface methodology was employed for the ultrasonic-assisted extraction of anthocyanins from Rosa rugosa. Anthocyanin yield was selected as evaluation index to investigate anthocyanin extraction process from Rosa rugosa. Based on the single factor test,response surface methodology was used to optimize the extraction process of anthocyanins with four impact factors,such as ethanol concentration,extraction temperature,pH value,extraction time. The optimal extraction conditions of anthocyanins were ethanol concentration of 55%,extraction temperature of 55℃,pH value of 3.0,and extraction time of 80 min.The actual value of anthocyanin yield was(10.07±0.098) mg/g under these conditions,relative error of 0.28% compared with the predicted value. The process had shorter time and higher efficiency compared with the control group.
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