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| 响应面法优化槟榔中多酚提取工艺条件的研究 | |
| 引用本文： | 普义鑫,周文化,蒋爱民,张海德,任洪浩.响应面法优化槟榔中多酚提取工艺条件的研究[J].中国农学通报,2010,26(12):334-338. |
| 作者姓名： | 普义鑫 周文化 蒋爱民 张海德 任洪浩 |
| 作者单位： | 1. 中南林业科技大学食品科学与工程学院,长沙,410004 2. 中南林业科技大学食品科学与工程学院,长沙,410004;华南农业大学食品学院,广州,510642 3. 华南农业大学食品学院,广州,510642 4. 海南大学食品学院,海南儋州,571737 |
| 基金项目： | 国家科技支撑项目“槟榔深加工关键技术研究及产业化开发” |
| 摘 要： | 采用响应曲面法，建立了温度，甲醇浓度，料液比，对槟榔多酚提取率影响的二次多项回归模型。验证了模型的有效性。响应曲面分析表明，随着温度和甲醇浓度的增加，槟榔多酚提取率呈先上升，后下降趋势，随着温度和料液比的增加槟榔多酚提取率逐渐增加。随着甲醇浓度和料液比的增加，槟榔多酚提取率也是呈先上升后下降的趋势，但二者交互作用不显著，提取温度是影响多酚提取率的主要因素，其次为料液比和甲醇浓度。综合优化得出提取温度为65.7℃，甲醇浓度为62%，料液比为1：23.5g/mL，此时槟榔多酚提取率为11.23mg/g. |
| 关 键 词： | 甜玉米 甜玉米 种苗转化 生理特性 |
| 收稿时间： | 2010-02-02 |
| 修稿时间： | 2010-03-16 |
Optimization of Condiations to Extract Polyphenol of Arecanut Using Response Surface Methodology |
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| Pu Yixin,Zhou Wenhu,Jiang Aimin,Zhang Haide,Ren Honghao.Optimization of Condiations to Extract Polyphenol of Arecanut Using Response Surface Methodology[J].Chinese Agricultural Science Bulletin,2010,26(12):334-338. | |
| Authors: | Pu Yixin Zhou Wenhu Jiang Aimin Zhang Haide Ren Honghao |
| Institution: | (College of Food Science ＆ Engineering, Central South University of Forestry ＆ Technology, Changsha 410004; 2College of Food Science, South China Agricultural University, Guangzhou 510642; 3Food College of Hainan University, Danzhou Hainan 571737) |
| Abstract: | Response surface methodology（RSM） was employed and second order quadratic equation for the temperature, methanol concentration, ratio of material to liquid of extracting polyphenol of arecanut was built and the applicability of the model equation was verified. The result of the response surface showed that with the increasing of temperature and methanol concentration, the extraction efficiency of arecanut polyphenol increased at first but decreased later, with the increasing of temperature and ratio of material to liquid the extraction efficiency of arecanut polyphenol increased gradually, while with the increasing of methanol concentration and ratio of material to liquid the extraction efficiency of arecanut polyphenol increased at first but decreased later as well but the interaction of both was not significant. The main factor which effects the extraction efficiency of arecanut polyphenol is temperature then is the ratio of material to liquid and methanol concentration. The optimum process parameters for extracting the polyphenol of arecanut were obtained as： temperature 65.7℃, methanol concentration 62%, ratio of material to liquid 1：23.5 g/mL. At this time the extraction efficiency of arecanut polyphenol was 11.23 mg/g. |
| Keywords: | Extraction efficiencyzz |
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