食品工业科技2017，Vol.38Issue(16)：182-188,7.DOI:10.13386/j.issn1002-0306.2017.16.034
响应面法优化超声波提取鸡蛋枣原花青素工艺
Optimization of ultrasonic extraction of proanthocyanidins from egg jujube by response surface methodology
摘要
Abstract
The extraction of proanthocyanidins from egg jujube was investigated by the single experiments and response surface methodology.On the basis of single factor tests,the method of the central composite experimental design (BOX-Behnken)was used to optimal of ultrasound-assisted extraction of proanthocyanidins form egg jujube by factors and three levels.The results indicated that the extractive conditions were optinaized as follows:ultrasonic treatment time of 16 min,ultrasonic power of 618 W,ultrasonic temperature of 65 ℃ and the ratio of material to solvent of 1∶21 (g/mL).Under these conditions,the yield of Procyanidins from egg jujube was 1.82％.Antioxidant activities in egg jujube of the proanthocyanidins indicates that proanthocyandins of egg jujube had strong scavenging effects against DPPH radicals,· OH radicals and reductiion force was significant,it was not lower than that of VC.关键词
鸡蛋枣/原花青素/得率/超声波/响应面Key words
egg jujube/proanthocyanidins/the extraction rate/ultrasonic/response surface methodolgy分类
轻工纺织引用本文复制引用
刘琼,王仁才,吴小燕,石浩..响应面法优化超声波提取鸡蛋枣原花青素工艺[J].食品工业科技,2017,38(16):182-188,7.基金项目
湖南省自然科学基金委员会与衡阳市政府自然科学联合基金项目(13JJ8010). （13JJ8010）
