蓝莓不可萃取多酚的酸法提取工艺优化

Optimization of Acid Extraction of Non-extractable Polyphenols from Blueberries

研究了蓝莓中不可萃取多酚的提取工艺.以新鲜蓝莓为实验材料,去除其中的可萃取多酚,制成不含可萃取多酚的原材料,采用酸水解的方法分离不可萃取多酚.在单因素实验基础上,选择温度、时间、料液比等3个影响因素进行响应面设计.采用Box-Behnken中心组合实验设计和响应面分析法,建立以蓝莓不可萃取多酚萃取率为响应值的二次回归方程.结果表明温度、时间、料液比对多酚萃取率的影响显著,最佳萃取条件为温度74℃,时间22.5 h,物料质量浓度1∶21g/mL,在此条件下不可萃取多酚在蓝莓粉中的萃取率为27.25 mg/g.

The extraction process of non-extractable polyphenols （NEPP） from blueberries was studied. The extractable polyphenos in fresh blueberries were firstly removed, and the remaining residues were hydrolyzed by acid solution to obtain NEPP. On the basis of single-factor experiment, the three factors of temperature, time, solid/liquid ratio were chosen in the response surface analysis. The quadratic regression model with the response values of NEPP yield was established by Box-Behnken design. The results showed that the NEPP yield was significantly affected by temperature, time and solid/liquid ratio. And the optimized extraction conditions were as following： extraction temperature 74 ℃ , time 22.5 h, solid/ liquid ratio 1： 21. The NEPP yield of 27.25 mg/g was achieved under this condition.