| 响应面法优化雪莲果皮多酚提取工艺 |
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| 引用本文： | 敬小波,邓洁红,刘 帅,魏一枝.响应面法优化雪莲果皮多酚提取工艺[J].保鲜与加工,2014,14(2):47-51. |
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| 作者姓名： | 敬小波 邓洁红 刘 帅 魏一枝 |
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| 作者单位： | 湖南农业大学食品科技学院;湖南农业大学食品科技学院,食品科学与生物技术湖南省重点实验室;湖南农业大学食品科技学院;湖南农业大学食品科技学院 |
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| 摘 要： | 以雪莲果皮为原料，采用醇提法提取多酚物质。在单因素试验的基础上，采取响应面法探讨提取时间、提取温度及液料比对多酚提取量的影响，优化提取雪莲果皮多酚的工艺参数。结果表明，提取雪莲果皮多酚的最优工艺参数为：提取温度52℃，提取时间62min，液料比30：1，在此条件下，多酚提取量为21．46mg／g，与预测值21．48mg／g基本相符。
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| 关 键 词： | 雪莲果皮 多酚 提取 响应面法 工艺 |
Optimization of Extraction Technology of Polyphenols from Yacon Peel by Response Surface Method |
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| JING Xiao-bo,DENG Jie-hong,LIU Shuai,WEI Yi-zhi.Optimization of Extraction Technology of Polyphenols from Yacon Peel by Response Surface Method[J].Storage & Process,2014,14(2):47-51. |
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| Authors: | JING Xiao-bo DENG Jie-hong LIU Shuai WEI Yi-zhi |
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| Institution: | 1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Hunan Provincial Key Laboratory of Food Science and Biological Technology, Changsha 410128, China) |
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| Abstract: | In the research, yacon peel was used as material to extract polyphenols by ethanol extraction method. On the basis of single factor experiment, this paper studied the effects of the extraction time, extraction temperature and ratio of liquid to solid on the extraction amount of polyphenols through the response surface method, and optimized the extraction process parameters of polyphenols from yacon peel. The results showed that, the optimum extraction conditions were as follows： extraction temperature was 52 ℃, extraction time was 62 min, the ration of liquid to solid was 30：1. Under the conditions, the extraction amount of polyphenols was 21.46 mg/g, and it was basically consistent with the predicted value （21.48 mg/g）. |
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| Keywords: | yacon peel polyphenols extraction response surface method technology |
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