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中国精品科技期刊2020

响应面法优化提取杨梅果渣中矢车菊-3-葡萄糖苷的研究

响应面法优化提取杨梅果渣中矢车菊-3-葡萄糖苷的研究[J]. 食品工业科技, 2013, (09): 229-232. DOI: 10.13386/j.issn1002-0306.2013.09.087
引用本文: 响应面法优化提取杨梅果渣中矢车菊-3-葡萄糖苷的研究[J]. 食品工业科技, 2013, (09): 229-232. DOI: 10.13386/j.issn1002-0306.2013.09.087
Optimizing extraction of cyanidin-3-glucoside from bayberry pomace by response surface methodology[J]. Science and Technology of Food Industry, 2013, (09): 229-232. DOI: 10.13386/j.issn1002-0306.2013.09.087
Citation: Optimizing extraction of cyanidin-3-glucoside from bayberry pomace by response surface methodology[J]. Science and Technology of Food Industry, 2013, (09): 229-232. DOI: 10.13386/j.issn1002-0306.2013.09.087

响应面法优化提取杨梅果渣中矢车菊-3-葡萄糖苷的研究

基金项目: 

浙江省教育厅项目(Y201018132);

详细信息
  • 中图分类号: TS209

Optimizing extraction of cyanidin-3-glucoside from bayberry pomace by response surface methodology

  • 摘要: 以杨梅果渣为原料,研究矢车菊-3-葡萄糖苷的提取条件。在单因素实验的基础上,通过Box-Behnken响应面优化杨梅果渣矢车菊-3-葡萄糖苷的提取工艺,得到最佳工艺参数为:乙醇浓度53%,提取温度67℃,提取时间67min。经回归分析表明:回归方程的R2=0.9983,R2Adj=0.9826,预测值为5.32mg/g。经验证,在最佳提取条件下,矢车菊-3-葡萄糖苷的得率为5.25mg/g,回归模型预测值与实测值的相对误差<1%。 
    Abstract: The optimum extraction condition of cyanidin-3-glucoside from bayberry pomace was studied.According to the results of single factor experiment, the extraction conditions were optimized with the Box-Behnken response surface method (RSM) .The best extraction conditions were obtained as follows:ethanol concentration was 53%, extraction temperature was 67℃, and extraction time was 67min.The regressive analysis indicated that R2=0.9983, R2Adj=0.9826 in the equation, and the estimating data was 5.32mg/g.As was validated that the extraction rate of cyanidin-3-o-glucoside from bayberry pomace was 5.25mg/g and the relative error between the estimating data of regressive model and actual data was less than 1% under the best extraction conditions.
  • [1] 叶兴乾, 陈健初, 苏平.荸荠种杨梅的花色苷组分鉴定[J].浙江农业大学学报, 1994, 20 (2) , 188-190.
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    Zhou S Z, LüY, Chen J, Liu D, et al.Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb.et Zucc.) pomace[J].Food Chemistry, 2009, 112:394-399.

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  • 被引次数: 0
出版历程
  • 收稿日期:  2012-11-20

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