微波辅助响应曲面法优化提取苹果多酚工艺
目的 探讨微波辅助法提取苹果果实中所含多酚的最佳提取条件。方法 采用微波辅助法对苹果中的多酚进行提取, 探讨在微波影响下, 其功率、提取时间、料液比以及乙醇浓度对多酚提取率的影响, 在单因素实验的基础上, 通过响应面分析确定最佳提取工艺。结果 各因素对苹果多酚得率的影响由大到小依次为: 微波功率>乙醇浓度>微波提取时间＞料液比。由微波辅助法提取苹果多酚最佳工艺为: 乙醇浓度50%、微波功率640 W、提取时间70 s、料液比1:14(m:V)时, 多酚提取率最高为9.92 mg/g。结论 由实验结果可知, 运用微波辅助法可以快速有效、安全便捷地提取苹果中的多酚类物质, 并且能够获得较好的提取率。
Objective To obtain the optimum extraction condition of polyphenols contained in apple by microwave-assisted method. Methods Polyphenols in apple were extracted by microwave-assisted method. The effect of power, extraction time, solid-liquid ratio and ethanol concentration on the extraction rate of polyphenols was discussed under the influence of microwave. Based on single factor experiments, the optimum extraction was determined by response surface analysis. Results The yield of apple polyphenols was affected by various factors in a descending order as: microwave power, ethanol concentration, microwave extraction time and solid-liquid ratio. The optimum extraction condition was as follow: ethanol concentration 50%, microwave power 640 W, extraction time of 70 s, solid-liquid ratio 1:14 (m:V), and the extraction rate of polyphenols was up to 9.92 mg/g. Conclusion From the experimental results, microwave-assisted method is fast and effective, safe and convenient to extract polyphenols contained in apple and can obtain extraction rate better.
标题：微波辅助响应曲面法优化提取苹果多酚工艺
英文标题：Optimization of the extraction of apple polyphenols by response surface-microwave methodology
作者：
李健 哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室
安廷 哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室
刘宁 哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室
刘雅南 哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室
宋秀超 哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室
中文关键词:苹果多酚,微波辅助,提取条件,响应面分析法,
英文关键词:apple polyphenols,microwave assisted,extraction condition,response surface analysis,
发表日期：2015-04-21
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