响应面法优化超声辅助提取紫色小白菜花青苷的工艺研究
作者:
作者单位:

福建农林大学,福建农林大学,福建农林大学,福建农林大学,福建农林大学,福建农林大学,福建农林大学,福建农林大学

中图分类号:

Q946

基金项目:

福建省大宗蔬菜产业体系项目(2012K83139294);福建省自然科学基金项目(2012J01082);福建农林大学校重点建设项目(6112c0409)资助


Ultrasonic Condition Optimization for Anthocyanin Extraction from Purple Cabbage by Using Response Surface Methodology (RSM)
Author:
Affiliation:

Fujian Agriculture and Forestry University,Fujian Agriculture and Forestry University,Fujian Agriculture and Forestry University,Fujian Agriculture and Forestry University,Fujian Agriculture and Forestry University,Fujian Agriculture and Forestry University,Fujian Agriculture and Forestry University,Fujian Agriculture and Forestry University

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    摘要:

    为探讨从紫色小白菜(Brassica campestris L. ssp. chinensis (L.) Makino var. communis Tsen et Lee)叶片中提取花青苷的最佳工艺条件,在超声功率为420 W、40%乙醇和两次超声提取条件下,采用Box-Behnken 的中心组合试验设计原理,设计4 因素3 水平试验,研究了pH、料液比、超声温度、超声时间对花青苷得率的影响。结果表明,紫色小白菜叶片花青苷提取的优化工艺参数为料液比1:16 (pH 2.76),在超声功率为420 W、温度为58℃下超声12 min,花青苷的提取得率可达4.11 mg g-1 DW。

    Abstract:

    The aim was to optimize the ultrasonic extraction method for anthocyanins from purple cabbage [Brassica campestris L. ssp. chinensis (L.) Makino var. communis Tsen et Lee] leaves. Under the conditions of 420 W ultrasonic power, 40% ethanol and twice extraction, the interactive effects of four crucial parameters, including pH, ratio of solid to liquid, ultrasonic time and ultrasonic temperature, were studied by central composite (Box-Behnken) and response surface methodology (RSM). The results showed that the optimum process for anthocyanin extraction was 1:16 of solid to liquid with pH 2.76 extracted at 58℃ for 12 min under 420 W ultrasonic power. Under this condition, the extract yield of anthocyanins from purple cabbage leaves reached up to 4.11 mg g-1 DW.

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杨碧云,叶丽萍,林琳琳,汪镇坤,邹伟明,曾晓兰,钟凤林,林义章.响应面法优化超声辅助提取紫色小白菜花青苷的工艺研究[J].热带亚热带植物学报,2014,22(4):373~382

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  • 收稿日期:2013-12-31
  • 最后修改日期:2014-03-30
  • 录用日期:2014-04-28
  • 在线发布日期: 2014-07-26
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