期刊文献+

响应面优化龙眼核原花青素的醇提工艺 被引量:6

Optimization of ethanol extraction of proanthocyanidins from longan seed using response surface analysis
下载PDF
导出
摘要 目的:优化龙眼核原花青素醇提条件。方法:在单因素实验的基础上,应用Box-Behnkenk中心组合实验和响应面分析法对龙眼核原花青素的醇提条件进行优化。结果:通过单因素实验确定乙醇体积分数、料液比和提取温度为优化对象。建立二次多项式回归方程预测模型Y=1.15+0.034A+0.094B+0.004C-0.036AB+0.044AC-0.11BC-0.24A2-0.23B2-0.087C2。响应面分析确定适合的反应条件为:乙醇体积分数40%,料液比1:23(mg/mL),提取温度为39℃。预测响应值为1.16%,验证龙眼核原花青素得率为1.12%。结论:响应面分析法确定的提取条件合理,验证值与预测值接近,可以用于龙眼核原花青素的提取。 Objective: To optimize ethanol extraction of proanthocyanidins from Iongan seed. Methods: A BoxBehnken design in response surface analysis was used to optimization of ethanol extraction of proanthocyanidins from Iongan seed.Results-Ethanol concentration, ratio of raw material to solvent (W/V)and temperature were selected as experimental factors.The optional conditions of ethanol extraction technology were as follows:ethanol concentration was 40%, ratio of raw material to solvent was 1:23, temperature was 39℃.The mathematical model was Y = 1.15 + 0.034A + 0.094B + 0.004C-0.036AB + 0.044AC-0.11BC-0.24A^2-0.23 B^2-0.087C^2.The predicted values was 1.16%.The measured value of proanthocyanidins yield from Iongan seed was 1.12%.Conclusion :The obtained model was credible and could be used for actual prediction.
出处 《食品工业科技》 CAS CSCD 北大核心 2012年第8期305-308,313,共5页 Science and Technology of Food Industry
关键词 龙眼核 原花青素 响应面 longan seed, proanthocyanidins, response surface analysis
  • 相关文献

参考文献14

  • 1Menghini L,Leporini L,Scanu N. Effect of phytochemical concentrations on biological activities of cranberry extracts[J].Journal of Biological Regulators and Homeostatic Agents,2011,(01):27-35.
  • 2Zhang FJ,Yang JY,Mou YH. Oligomer procyanidins from grape seeds induce a paraptosis-like programmed cell death in human glioblastoma U-87 cells[J].Phatm Bio1,2010,(08):883-890.
  • 3Furuuchi R,Yokoyama T,Watanabe Y. Protective effect of structurally diverse grape procyanidin fractions against UV- induced cell damage and death[J].Journal of Agricultural and Food Chemistry,2011,(08):3738-3746.
  • 4Terra X,Pallars V,Ardvol A. Modulatory effect of grape-seed proeyanidins on local and systemic inflammation in diet- induced obesity rats[J].Journal of Nutritional Biochemistry,2011,(04):380-387.
  • 5Chung YC,Lin CC,Chou CC. The effect of longan seed polyphenols on colorectal carcinoma cells[J].Eur J Chn Invest,2010,(08):713-721.
  • 6Zheng SQ,Jiang F,Gao HY. Preliminary observations on the antifatigue effects of longan (Dimocarpus longan Lour ) seed polysaccharides[J].Phytotherapy Research,2010,(04):622-624.
  • 7涂佳,邓学良,李忠海,薛敏敏.响应面法优化野生毛葡萄中原花青素醇提工艺的试验[J].湖南林业科技,2010,37(1):1-6. 被引量:11
  • 8洪新,唐克,牟晓刚,朱海燕.葡萄籽中原花青素铁盐催化比色法的测定条件研究[J].河南工业大学学报(自然科学版),2009,30(6):41-46. 被引量:9
  • 9贾佳,杨磊,祖元刚.落叶松树皮原花青素的匀浆提取及响应面法优化[J].林产化学与工业,2009,29(3):78-84. 被引量:13
  • 10李华,肖付才,袁春龙,王华.铁盐催化比色法测定葡萄籽超微粉中的原花青素[J].食品研究与开发,2007,28(9):114-117. 被引量:37

二级参考文献59

共引文献79

同被引文献61

  • 1张彦,朱娅敏,夏长虹.食用酵母的营养价值[J].食品科技,2004,29(10):94-96. 被引量:21
  • 2刘铮,杨瑞金,赵伟.高压脉冲电场破壁法提取废啤酒酵母中的蛋白质与核酸[J].食品工业科技,2007,28(3):85-88. 被引量:17
  • 3屈慧鸽,于小飞,张玉香,程显好,王晓玲,杨建志.白葡萄酒废酵母蛋白及多糖的提取工艺研究[J].食品科学,2007,28(9):315-318. 被引量:7
  • 4刘蓉,邓泽元,李瑞贞.啤酒废酵母中蛋白质提取工艺的研究[J].食品科学,2007,28(10):168-170. 被引量:7
  • 5《中华本草》编委会.中华本草[M].筇十!巷.上海:上海科学技术出版礼,1999:3971.
  • 6Martin J F G,Guillemet L,Feng Ch,et al. Cell viability andproteins release during ultrasound -assisted yeast lysis of lightlees in model wine[J]. Food Chemistry ,2013( 141) :934-939.
  • 7Al-Rawi N, Kavanagh K. Rapid method for the extraction ofwhole cell proteins from Candida species[J]. Journal ofMicrobiological Methods, 1998(34): 107-112.
  • 8Ge L Y, Wang X T,Tan S N,et al. A novel method of proteinextraction from yeast using ionic liquid solution [J], Talanta,2010(81):1861-1864.
  • 9Smith P K,Krohn R I,Hermanson G T,et al. Measurementof protein using bicinchoninic acid[J]. Analytical Biochemistry,1985(19):76-85.
  • 10Dennis E G, Keyzers R A, Kalua C M, et al. Grape contributionto wine aroma : production of hexyl acetate,octyl acetate,andbenzyl acetate during yeast fermentation is dependent uponprecursors in the must[J]. Journal of Agricultural and FoodChemistry, 2012( 60) : 2638-2646.

引证文献6

二级引证文献25

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部