摘要
利用响应面分析法对藜麦种子多酚的提取工艺进行优化。在单因素试验的基础上,选取乙醇体积分数、料液比、浸提温度进行三因素三水平的Box-Behnken研究,并运用Design-Expect 8.0软件对试验数据进行分析,通过响应面分析法对提取条件进行了优化。结果显示,藜麦种子多酚的最佳提取条件为:料液比1∶40(g/m L)、浸提温度84℃、乙醇体积分数56%。在此条件下品种"PI634920"多酚提取量为2.273 mg/g。各因素对多酚提取量的影响程度依次为:乙醇体积分数>浸提温度>料液比。同时发现藜麦种子多酚含量存在明显的品种间差异,其中品种"PI596293"的多酚含量最高,达2.72 mg/g。
The optimum extraction conditions of polyphenols from quinoa grains were investigated in this study. On the basis of single factor experiments,alcohol concentration,solid/liquid ratio and extraction temperature were selected for a three-factor,three-level Box-Behnken experimental design. In addition,Design-Expect 8.0 software was employed to analyze the experimental data and the response surface methodology was applied to optimize the extraction conditions. The results suggested that optimal extraction conditions were determined as 56% ethanol as the extraction solvent,an extraction temperature of 84 ℃(water-based heating) and a solid/liquid ratio of 1:40(g/mL). Under these optimized conditions,the extraction yield of polyphenols from quinoa grains of the variety "PI634920" was 2.273 mg/g. The sequence of factors affecting the extraction yield of polyphenols was as follows: alcohol concentration〉extraction temperature〉 solid/liquid ratio. Meanwhile,great variation in polyphenol content of quinoa grains was found among 20 different varieties,of which the variety "PI596293" had the highest polyphenol content(2.72 mg/g).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第4期7-12,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(31301372)
浙江省重大科技专项计划项目(2011C12030)
青海省海西州科技项目(2012-Y01)
关键词
藜麦
多酚提取
响应面分析
工艺优化
品种差异
quinoa
polyphenol extraction
response surface methodology
process optimization
varietal differences