响应曲面法优化超声波辅助提取诺丽果多酚工艺研究

Optimization of Ultrasonic-Assisted Extraction of Polyphenol from NONI Using Response Surface Methodology

为提高诺丽果肉中的多酚提取量,对诺丽果粉进行超声波辅助提取并进行抗氧化活性测试。在单因素试验基础上,运用中心组合设计,通过4因素5水平的响应曲面分析法优化超声波辅助提取诺丽果多酚工艺。结果表明:最优提取工艺条件为乙醇浓度53%、液料比为1︰32、提取时间为33 min、提取温度为50℃。在此工艺条件下多酚提取量为6.19 mg/g,抗氧化能力为149.36μmol/(L trolox当量),还原能力为13.5μmol/(g抗坏血酸当量)。

To increase the extraction rate of polyphenol from noni, ultrasonic-assisted ethanol was applied. The antioxidant activity of noni extract was analyzed based on free radical scavenging activity using DPPH assay. Based on the single factor experiments, the interactive effects of four crucial parameters, including ethanol concentration, ratio of solvent to material, extraction time and temperature, were studied by central composite design and were assessed by response surface methodology （RSM）. The optimal process parameters for total extraction of polyphenol from noni were as follows： ethanol concentration was 53%, ratio of solvent to material was 1：32, extraction time was 33 min, extraction temperature was 50 ℃. The extraction rate of polyphenol from noni was 6.19 mg/g, antioxidant activities was 149.36 μmol/L trolox equivalent, reducing ability was 13.5 μmol/g ascorbic acid equivalent.