食品工业科技2017，Vol.38Issue(9)：252-256,308,6.DOI:10.13386/j.issn1002-0306.2017.09.039
响应面法优化黑果枸杞中原花青素提取工艺
Optimization of extraction of proanthocyanidins from Lycium ruthenicum Murr.by response surface analysis
摘要
Abstract
In order to improve the yield,based on the single factor experiments,the response surface methodology was employed to optimize the extraction conditions of proanthocynidins from Lycium ruthenicum Murr..The process of quadric polynomial mathematics model was established by investigating the effect of ethanol concentration,extraction temperature,extraction time and their interaction on proanthocyanidins.Experiments showed that regression equation fit well with experimental data and the effect of investigated parameters were extremely significant.The optimal of extraction conditions including ethanol concentration,extraction temperature,extraction time were 56％,46 ℃ and 48 min respectively.The content of proanthocyanidins extracted from Lycium ruthenicum Murr.under the conditions was 4.315％.Compared with the predicted value of response surface,the error was 1.5％,which indicates that it is suitable for proanthocyanidins extracts from Lycium ruthenicum Murr.关键词
黑果枸杞/原花青素/提取/响应面Key words
Lycium ruthenicum Murr./proanthocyanidins/extraction/response surface分类
轻工纺织引用本文复制引用
赵文娟,宋扬,李文婧,杨洪江..响应面法优化黑果枸杞中原花青素提取工艺[J].食品工业科技,2017,38(9):252-256,308,6.基金项目
山东省优秀中青年科学家科研奖励基金(2014BSB01118). （2014BSB01118）
