摘要
以水替代有机溶剂提取类黄酮,在单因素试验的基础上,利用二次旋转组合试验设计及响应面分析法,优化超声波处理时间、超声功率、超声温度及料水比与类黄酮得率之间的数学模型。回归模型方差分析结果表明,回归方程极显著,拟合性好。一次项、二次项对类黄酮得率都有显著影响,各因素之间的交互作用对类黄酮得率影响显著;超声波辅助提取条件下,料水比对类黄酮得率的影响最大,其次是超声温度,超声功率和超声时间影响较小。超声波提取柑橘皮渣中类黄酮的最佳工艺条件为超声时间41min、超声功率140W、超声温度57℃、料水比1:16(g/mL)。在此工艺条件下,类黄酮得率为1.061%。
Water was used to extract total flavonoids from sweet orange residue left after squeezing juice under ultrasonic assistance instead of organic solvents.On the basis of single factor experiments,quadratic rotational combination design combined with response surface analysis was used to optimize total flavonoids yield as a function of ultrasonic power and treatment time,temperature and material/water ratio.Results showed that the developed mathematical model for total fla-vonoids yield exhibited tremendous significance and excellent goodness of fit and a significant effect on total flavonoids yield was observed in linear and quadratic terms.The interactions among the above parameters had a significant effect on total flavonoids yield.Material/water ratio had the most significant effect,temperature took second place and ultrasonic power and treatment time had a little effect.The optimal values of these parameters were determined as follows：ultrasonic treatment time 41 min,ultrasonic power 1410 W,temperature 57 ℃ and material/water ratio 1：16.The total flavonoids yield obtained under such conditions was 1.061%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期28-32,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2007BAD47B06-4)
关键词
柑橘
类黄酮
提取
响应面分析法
sweet orange
total flavonoids
extraction
response surface methodology（RSM）
