新疆葡萄干多酚超声波辅助提取工艺响应面法优化研究

【目的】研究Box-Behnken试验设计结合响应面分析法优化葡萄干中多酚的提取工艺。【方法】在超声波辅助条件下,采用单因素试验确定乙醇浓度、料液比、提取时间、提取温度的最佳范围,采用响应面法设计,测定以上4个因素3水平的多酚提取率,得到多酚超声波辅助提取的最佳工艺并进行验证。【结果】葡萄干多酚最佳提取工艺乙醇浓度为54%、料液比68∶1(mL/g)、提取时间35 min、提取温度75℃。验证试验中葡萄干多酚的含量为3.599 2 mg/g,差值为0.064 2 mg/g。暗反应时间确定为40 min。葡萄干中SP522含量最高,达到3.94 mg/g,主要品种中无核紫葡萄干含量最高,达到2.08 mg/g。【结论】优化的葡萄干多酚提取工艺易操作、合理。

Polyphenols from Raisins in Xinjiang: Optimization of Ultrasonic-assisted Extraction Process by Response Surface Methodology

【Objective】 The Box-Behnken test design combined with response surface analysis was used to optimize the extraction process of polyphenols in raisins.【Methods】The optimum range of ethanol concentration, material and liquid ratio, extraction time and extraction temperature was determined by single factor test under the condition of ultrasonic assistance. Then, response surface method was adopted to design and measure the extraction rate of total polyphenols and select the optimal conditions.【Results】The optimal conditions of extraction rate was: the ethanol concentration was 54%, material and liquid ratio was 68∶1(mL/g), extraction time was 35 min, extraction temperature was 75℃. The raisin polyphenol content in the validation test was 3.599,2 mg/g with a difference of 0.064,2 mg/g. The dark reaction time was determined to be 40 min. The content of SP522 in raisins was the highest, reaching 3.94 mg/g. The content of non-nuclear purple raisins in the main varieties was the highest, reaching 2.08 mg/g.【Conclusion】The optimized raisin polyphenol extraction process is reasonable and easy to operate