| 响应面法优化蓝靛果抗氧化成分提取的工艺研究 |
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| 引用本文： | 杨玲,王振宇.响应面法优化蓝靛果抗氧化成分提取的工艺研究[J].林产化学与工业,2010,30(1):67-72. |
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| 作者姓名： | 杨玲 王振宇 |
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| 作者单位： | 1. 东北林业大学,林学院,黑龙江,哈尔滨,150040
2. 东北林业大学,林学院,黑龙江,哈尔滨,150040;哈尔滨工业大学,食品学院,黑龙江,哈尔滨,150086 |
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| 摘 要： | 在液料比、超声波作用时间、提取温度、超声波功率和乙醇体积分数5个单因素试验基础上,利用响应面分析法,以二苯基苦基肼自由基(DPPH.)清除率为评价指标,对超声波提取蓝靛果中抗氧化成分的工艺条件进行了优化。结果表明,最佳提取条件为:蓝靛果鲜果2.5 g,液料比26∶1(mL∶g),提取温度52℃,超声波功率160 W,乙醇体积分数53%。此优化条件下,DPPH.清除率为67.13%。
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| 关 键 词： | 超声波 抗氧化剂 响应面 提取 |
Optimization of the Processing Parameters for Extraction of Antioxidants from Blackberry Using Response Surface Methodology |
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| YANG Ling,WANG Zhen-yu.Optimization of the Processing Parameters for Extraction of Antioxidants from Blackberry Using Response Surface Methodology[J].Chemistry & Industry of Forest Products,2010,30(1):67-72. |
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| Authors: | YANG Ling WANG Zhen-yu |
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| Institution: | 1.College of Forest/a>;Northeast Forest University/a>;Harbin 150040/a>;China/a>;2.College of Food/a>;Industry University/a>;Harbin 150086/a>;China |
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| Abstract: | The conditions of ultrasonic extraction of antioxidants from blackberry were studied by response surface method using the removal rate of 1 ,1-diphenyl-2-picryhydrazyl redical(DPPH·) as evaluation index, based on single factor experiment of liquid-solid ratio, ultrasonic time,extraction temperature, ultrasonic power and ethanol volume fraction. The results showed that the optimal extraction conditions were:fresh fruits of blackberry 2.5g, liquid-solid ratio 26:1, ultrasonic temperature 52℃, ultrasonic power 160W, ethanol volume fraction 53%.Under these conditions, the removal rate of DPPH·was 67.13%. |
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| Keywords: | ultrasonic wave antioxidants response surface extraction |
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