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

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

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.