响应面法优化超声辅助提取果梅果实有机酸工艺

以果梅(Prunus mume Sieb.et Zucc)果实为原料,利用响应面法确定其有机酸的超声辅助提取最佳工艺条件。在单因素试验基础上,以超声温度、超声时间、料液比、超声频率为自变量,有机酸提取量为响应值,使用中心组合(Box-Behnken)试验设计对各个因素的显著性和交互作用进行分析。结果表明,果梅果实有机酸的最佳提取工艺为超声温度36℃、超声时间30 min、料液比1∶19(m L/g)、超声功率59 k Hz、提取次数2次。在此条件下有机酸提取量的预测值为6.40%,实测值为6.24%,两者较接近。表明BoxBehnken试验设计和响应面法可以优化果梅果实有机酸的超声辅助提取工艺。

Process Optimization for Ultrasonic-assisted Solvent Extraction of Organic Acid from Prunus mume Sieb.et Zucc Fruit by Response Surface Method

Using Prunus mume Sieb.et Zucc fruit as material, the optimization of conditions for the ultrasonic-assisted extraction of total acid from Prunus mume Sieb.et Zucc fruit was sutdied by response surface method. On the basis of single-factor experiments, selecting the effects of extraction temperature, extraction time, solvent-to-solid ratio and ultrasonic power as independent variables and the yield of total acid was used as the response value. On the basis of a four-variable, three-level central composite design (Box-Behnken) with 29 run and regression analysis to understand their pairwise interactive effects on the function. The results showed that the optimal extraction process conditions were: extraction temperature 36℃, an extraction duration of 30 minute, material/liquid ratio 1:19(mL/g), ultrasound power 59 kHz and extracted 2 times. Under these conditions, the predicted yield of total acid from Prunus mume Sieb.et Zucc fruit was 6.40%, the actual yield was 6.24%. Both results were in good agreement. This suggests that the Box-Behnken experimental design and response surface analysis was a best way to extract total soluble total acid citric acid from Prunus mume Sieb.et Zucc fruit.