中国食品添加剂Issue(5)：87-93,7.
响应面优化超声-微波回流提取黑果枸杞原花青素工艺研究
Optimization of ultrasonic microwave extraction technology of procyanidins from Lycium ruthenicum Murr by response surface methodology
摘要
Abstract
Procyanidins was extracted from Lycium ruthenicum Murr by ultrasonic microwave method,and infrared spectrum of the extract was analyzed.The ethanol concentration,solid-liquid ratio,microwave power and extraction time are the factors which influenced the extraction process.The yield of procyanidins was the response value,the extraction process parameters were optimized by response surface method.The results showed that at ultrasonic power of 50 W and the extraction temperature of 50℃,the optimum extraction conditions were:ethanol concentration 59％,solid-liquid ratio 1 ∶ 10 (g ∶ mL),microwave power 81W and extraction time 17rnin.The extraction yield of proanthocyanidins was 10.23％ and were close to the predicted value.It shows that the optimum technology through response surface has a certain practical application value.The infrared spectroscopy analysis confirmed that the extract is proanthocyanidins compounds.关键词
黑果枸杞/原花青素/超声-微波回流提取/响应面/红外光谱Key words
lycium ruthenicum murr/proanthocyanidins/ultrasonic-microwave extraction/response surface methodology/infrared spectrum分类
数理科学引用本文复制引用
许丹丹,蔡远强,童德胜,谢晓凤,张红玉,金天佑,王亮..响应面优化超声-微波回流提取黑果枸杞原花青素工艺研究[J].中国食品添加剂,2017,(5):87-93,7.基金项目
自治区科技兴新项目(2016008B08). （2016008B08）
