食品工业科技2017，Vol.38Issue(14)：227-231,5.DOI:10.13386/j.issn1002-0306.2017.14.044
超声辅助提取黑果枸杞花色苷的工艺优化
Process optimization for ultrasonic-assisted extraction of anthocyanins from Lycium ruthenicum Murray
摘要
Abstract
The ultrasonic-assisted extraction process of anthocyanins from Lycium ruthenicum Murray was optimized by response surface methodology in this paper.Total anthocyanins content as index,the liquid to solid ratio,extraction temperature,extraction time and ethanol concentration were selected as the main factors through the single factor experiment.Thus the BoxBehnken experimental design was carried out with four factors and three levels and the response surface methodology was applied to optimize the extraction conditions.The results indicated that the optimal extraction conditions were determined as follows:the liquid to solid ratio of 20.4 ∶ 1 (mL/g),extraction temperature of 48 ℃,extraction time of 24.8 min and ethanol concentration of 79％.Under the above conditions,the extraction content of anthocyanins could reach(14.999 ±0.014)mg/g.The primary and secondary order of the factors affecting the extraction content of anthocyanins was extraction temperature,alcohol concentration,extraction time,and liquid to solid ratio.关键词
黑果枸杞/响应面分析/提取/花色苷/工艺优化Key words
Lycium ruthenicum Murray/response surface methodology/extraction/anthocyanins/process optimization分类
轻工纺织引用本文复制引用
郑覃,李建颖,杨璐,王青霞,王佳,李孟璇..超声辅助提取黑果枸杞花色苷的工艺优化[J].食品工业科技,2017,38(14):227-231,5.基金项目
天津商业大学科技成果转化奖励项目(60207-2015CGZH0202) （60207-2015CGZH0202）
国家级大学生创新训练计划项目(201510069047) （201510069047）
天津市大学生创业实践计划项目(201610069044). （201610069044）
