| 响应面法优化海南可可豆中原花青素的提取工艺 |
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| 引用本文： | 房一明,初众,谷风林,贺书珍,赖剑雄.响应面法优化海南可可豆中原花青素的提取工艺[J].热带作物学报,2020,41(4):779-786. |
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| 作者姓名： | 房一明 初众 谷风林 贺书珍 赖剑雄 |
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| 作者单位： | 1. 中国热带农业科学院香料饮料研究所,海南万宁 5715332. 国家重要热带作物工程技术研究中心,海南万宁 5715333. 海南省热带香料饮料作物工程技术研究中心,海南万宁 571533 |
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| 基金项目： | 海南省自然科学基金项目(318QN277);中国热带农业科学院基本科研业务费专项资金(1630142017016) |
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| 摘 要： | 本研究采用响应面分析法确定海南可可豆中原花青素提取的最佳工艺条件,对提取得率的影响因素进行单因素分析后,探讨料液比、乙醇浓度、提取时间和温度间的显著性影响和交互作用。结果表明：可可原花青素的最优提取工艺条件为乙醇浓度67%、料液比1∶20（g/mL）、提取时间88 min、提取温度76 ℃。此工艺条件下,可可原花青素提取得率为6.21%。此结果为海南可可豆的开发利用提供基础理论依据。
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| 关 键 词： | 可可 原花青素 提取得率 响应面分析法 |
| 收稿时间： | 2019-04-13 |
Optimization of Extraction of Procyanidin from Cocoa Bean of Hainan Using Response Surface Methodology |
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| FANG Yiming,CHU Zhong,GU Fenglin,HE Shuzhen,LAI Jianxiong.Optimization of Extraction of Procyanidin from Cocoa Bean of Hainan Using Response Surface Methodology[J].Chinese Journal of Tropical Crops,2020,41(4):779-786. |
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| Authors: | FANG Yiming CHU Zhong GU Fenglin HE Shuzhen LAI Jianxiong |
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| Institution: | 1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Science, Wanning, Hainan 571533, China2. National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China3. Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China |
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| Abstract: | The extraction of procyanidin from the cocoa beans of Hainan was investigated by the response surface methodology. Single experiments were used to explore the effects of material-to-liquid ratio, extraction concentration, extraction times and extraction temperature on the yield of procyanidin. Based on the analysis of significance and interaction among different factors, the optimal condition of extraction technology was obtained as followed: solvent concentration 67%, material-to-liquid ratio 1∶20 (g/mL), time 88 min and temperature 76 ℃. The extraction rate of procyanidin of the optimized procedure reached 6.21%. The results provide a theoretical basis for the exploitation and utilization of cocoa beans in hainan. |
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| Keywords: | cocoa beans procyanidin extraction rate response surface methodology |
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