食品科学2012，Vol.33Issue(22)：17-21,5.
中心组合设计-响应面分析法优化莽吉柿果皮中总氧杂蒽酮的超声提取工艺
Optimization of Ultrasonic-Assisted Extraction of Total Xanthones from Mangosteen (Garcinia mangostana L.) Pericarp by Central Composite Design Coupled with Response Surface Analysis
摘要
Abstract
A central composite design (CCD) was used to optimize the ultrasonic-assisted extraction of total xanthones from mangosteen pericarp. The effects of ethanol concentration, ultrasonication time and solvent-to-solid ratio as well as their interactions on the extraction rate of total xanthones were investigated. A predictive regression model was developed using the SAS software by response surface analysis and its reliability was validated. The optimal extraction conditions were 90.9%of ethanol concentration, 17.1:1 (mL/g) of solvent-to-solid ratio and 73.8 min of ultrasonication time as determined by ridge analysis, resulting in an average actual yield of total xanthones of 7.73%(n=3).关键词
莽吉柿/氧杂蒽酮/提取工艺/中心组合设计/响应面分析Key words
Garcinia mangostana/xanthones/extraction process/central composite design/response surface analysis分类
轻工纺织引用本文复制引用
赵岩,蔡恩博,唐强,李哲,张燕娣,张连学..中心组合设计-响应面分析法优化莽吉柿果皮中总氧杂蒽酮的超声提取工艺[J].食品科学,2012,33(22):17-21,5.基金项目
国家自然科学基金青年科学基金项目(31000154)；吉林省教育厅“十二五”科学技术研究项目(2011-36) （31000154）
