响应面分析法优化乙酸乙酯萃取番茄红素条件的研究

Research on the Method of Extraction of Lycopeneprepared by Optimizated Ethanol Using Response Surface Analysis

采用响应面方法对番茄酱提取番茄红素过程中的乙醇预处理方法、萃取剂萃取时间等工艺条件进行了优化。采用Central Composite Design(CCD)设计法,对超声波提取法和微波提取法中的乙醇预处理、萃取剂萃取时间、超声波或微波萃取功率、溶剂量4个因素对番茄红素提取率的影响进行评价。结果显示,最佳提取方法为超声波提取法,无水乙醇∶番茄酱的2.05∶1(V/W);乙酸乙酯∶番茄酱10.1∶1(V/W);提取时间为490 s;超声波提取功率为405 W;提取率为94.42%。微波提取最佳方法为,无水乙醇∶番茄酱的2.11∶1(V/W);乙酸乙酯∶番茄酱10.1∶1(V/W);提取时间为372.6 s;微波提取功率为569.5 W;提取率为81.51%。

To research the methond of extraction of lycopene repared by optimizated ethanol using response analysis. The effects of ethanol pretreatment, extracting solvent, microwave assisted extraction and ultrasonic assisted extraction, were evaluated by using a central composite rotatable design. Using the dehydration processing tomato sauce can obviously improve the extraction efficiency of Lycopene. Then, the central composite design and response surface analysis were used to determine the optimal levels of the main factors. The optimal extracting conditions and lycopene yields of ultrasound assisted extraction technology were described as follows ： the extraction time, 490 s ; the ratio of solvent to tomato sauce, 10.1 ： 1 （ V/W ） ; the ratio of anhydrous ethanol to tomato sauce, 2.05 ： 1 （ V/W ） ; extraction power, 405 W ; lycopene yields, 94.42%. The optimal extracting conditions and lycopene yields of microwave assisted extraction technology were described as follows ： the extraction time, 372.6 s ; the ratio of solvent to tomato sauce, 10.1 ： 1 （ V/W ） ; the ratio of ethanol to tomato sauce, 2.11 ： 1 （ V/W ） ; extraction power, 569.5 W ; lycopene yields, 81.51%. Results showed that pretreated by ethanol, power, extracting time and extracting solvent were the main affecting factors.