现代食品科技2013，Vol.29Issue(6)：1349-1354,1315,7.
响应面法优化红莲外皮原花青素的提取工艺研究
Optimization of Extraction of Proanthocyanidins from Skin of Red Locus Seed Using Response Surface Methodology
彭芳刚 1李绮丽 1吴卫国1
作者信息
- 1. 湖南农业大学食品科技学院,湖南长沙410128
- 折叠
摘要
Abstract
The extraction of proanthocyanidins from skin of red locus seed were investigated by the single experiments and response surface methodology.The single experiments were used to explore the effects of different extractant,extractant concentration,different acid,pH,liquid-to-material ratio,extraction temperature,extraction time and extraction times on the yield of proanthocyanidins.The best extraction temperature,extraction time and extraction times were determined as 40 ℃,90 min and one time,respectively.Then the extraction pH,liquid-to-material ratio,and acetone concentration were investigated through response surface experiment.Based on the regression analysis,the extractive conditions were optimized as follows:pH 2.6,liquid-to-material ratio 55 mL/g and acetone concentration 67％.The extraction rate of proanthocyanidins of this optimized procedure reached 9.57 ％.关键词
红莲外皮/原花青素/提取率/响应面Key words
skin of red locus seed/ proanthocyanidins/ the extraction rate/ response surface methodology引用本文复制引用
彭芳刚,李绮丽,吴卫国..响应面法优化红莲外皮原花青素的提取工艺研究[J].现代食品科技,2013,29(6):1349-1354,1315,7.
