响应面法优化紫薯花青素的超声波提取工艺

Optimization of Ultrasonic-assisted Extraction for Anthocyanins from Purple Sweet Potato by Response Surface Method

超声波技术是用于天然产物有效成分提取的一种非常有效的方法。本试验中以紫甘薯为研究对象,利用该技术对影响花青素提取的影响因素提取剂比例、提取温度、提取时间和料液比进行单因素试验,在此基础上,根据Box-Behnken的中心组合实验设计原理,采用三因素三水平的响应面分析法,以吸光度为响应值,研究上述几个因素对花青素的影响并对提取工艺进行优化,确定最佳工艺参数是:提取温度49℃,提取时间15 min,料液比1∶41(g/m L),在此条件下紫甘薯花色苷吸光度达到1.45。

Ultrasound technology is a very useful way which is used to extract active ingredients from natural product. In this experiment, some factors affecting the ratio of extraction of proanthocyanidins such as extraction solvent ratio, extraction temperature, extraction time and ratio of material to liquid are studied respectively by ultrasound technology based on purple sweet potatos. The preparation process of anthocyanins from purple sweet potato was optimized according to Box-Behnken central composition design principle on foundation of single factor experiment, the method of response surface methodology （RSM） with 3 factors and 3 levels combined with Design-Expert data analysis software was adopted with the extraction yield of anthocyanins from purple sweet potato as the absorbance. The effect of several factors above on the efficiency of extraction of anthocyanins from purple sweet potato were studied in this paper. According to the above results, the optimum preparation conditions were obtained as follows： extraction temperature 49℃, extraction time 15 min ,ratio of material to liquid 1 ： 41 （g/mL）. Under these conditions, the absorbance of anthocyanins from purple sweet potato reached 1.45.