食品工业科技2017，Vol.38Issue(11)：244-250,7.DOI:10.13386/j.issn1002-0306.2017.11.038
响应面法优化超声波辅助提取猕猴桃果皮多酚工艺研究
Optimization of ultrasound-assisted extraction of polyphenols from kiwifruit peel using response surface methodology
摘要
Abstract
The polyphenol was extracted by ultrasonic assisted method,and the extraction process was optimized by response surface method.On the basis of single factor experiment,the response surface experiment with four factors and three levels was used to study the effect of ultrasonic power,extraction time,extraction temperature and liquid-solid ratio on the extraction rate of polyphenols.The results showed that the optimal extraction conditions were ultrasonic powder of 384.00 W,extraction time of 30.00 min,extraction temperature of 65.00 ℃ and liquid to solid ratio of 23.00 mL/g,under these conditions,the experimental TPY was(28.10 ± 0.38) mg GAE/g,which was well matched with the predicted values (28.14 mg GAE/g).In addition,the antioxidative activity of the polyphenols was investigated by measuring its scavenging ability on 1,1-diphenyl-2-picryl-hydrazyl (DPPH) in vitro,and EC50 value of extracted kiwifruit peel polyphenols was 0.13 mg/mL.The results indicated that the extracted polyphenols had good antioxidant activity.关键词
猕猴桃果皮/多酚/超声波提取/响应面法/抗氧化活性Key words
kiwifruit peel/polyphenols/ultrasound-assisted extraction/response surface methodology/antioxidative activity分类
轻工纺织引用本文复制引用
郭彩霞,任晓婷,张生万,李美萍,尉立刚..响应面法优化超声波辅助提取猕猴桃果皮多酚工艺研究[J].食品工业科技,2017,38(11):244-250,7.基金项目
山西省自然科学基金(2015021139). （2015021139）
