响应面分析法优化紫茄皮花色苷的提取工艺

郭菲; 刘继; 黄彭; 刘东杰; 熊亚波; 秦文

doi:10.13386/j.issn1002-0306.2014.06.049

响应面分析法优化紫茄皮花色苷的提取工艺

四川农业大学食品学院

详细信息

作者简介:
郭菲 (1987-) , 女, 硕士研究生, 研究方向:食品科学。;

中图分类号: TS209
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出版历程
- 收稿日期: 2013-07-29

Optimization of anthocyanins extraction conditions of purple eggplant-peel by response surface methodology

College of Food Science, Sichuan Agricultural University

摘要

摘要: 以紫茄皮为研究对象,利用有机溶剂提取花色苷,并以花色苷提取液的吸光值作为提取效果指标,采用响应面分析法优化紫茄皮花色苷的提取条件。在单因素实验的基础上,选取提取温度（℃）、液料比（mL/g）、提取时间作为自变量,A525V/m（V:提取剂用量,m:样品质量）作为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,研究各自变量及其交互作用对花色苷提取效果的影响,在提取剂为70%乙醇（含0.05%盐酸,V/V）的条件下,确定最佳提取条件为提取温度38℃、液料比19∶1mL/g、提取时间95min。在此工艺条件下,花色苷提取效果A525为12.752,与理论预测值12.876相差0.124。说明通过响应面优化后得出的方程具有一定的实践指导意义。
- 紫茄皮 /
- 花色苷 /
- 提取 /
- 响应面分析法
Abstract: Using purple eggplant-peel as the research object, organic solvent extraction as the method, with the anthocyanin solution absorbance as a measure indicator. Response surface analysis method was used to optimize the extraction condition of purple eggplant-peel anthocyanins. On the basis of single factor experiments, extraction temperature, liquid-solid ratio (mL/g) and extraction time were chosen as arguments and A525V/m (V:extracting agent, m:the sample quality) as response value. The interaction of the respective variables and their influence on the extraction rate were studied by using Box-Benhnken central composite design and response surface analysis theory. Under the condition of 70% ethanol (containing 0.05% hydrochloric acid, V/V) , the optimum extraction condition for extraction was obtained. Results showed that optimum conditions were:the temperature was 38℃, liquid-solid ratio was 19∶1, extraction time was 95min. Under these conditions, A525, the effect of anthocyanins extraction was 12.752. Comparing with the theoretical value 12.876, the relative error was 0.124. Results indicated that the equation derived by response regression equation had some practical significance.
- purple eggplant-peel /
- anthocyanins /
- extraction /
- response surface method

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