超声波辅助乙醇提取黄秋葵果渣多酚的工艺优化

Optimization on polyphenols ethanol extraction from okra marc by ultrasonic-assisted

以黄秋葵果渣为原料,研究超声波辅助乙醇提取多酚的工艺条件。在超声波功率250 W条件下,通过单因素试验探讨料液比、乙醇浓度、温度和时间对多酚提取率的影响;采用Design Expert 8.0.6软件中的Box-Behnken模块设计3因素组合试验,建立多项式回归方程,经响应面回归分析优化组合条件。结果表明,超声波辅助乙醇提取黄秋葵果渣多酚的最佳提取条件为液料比25:1(V:m),乙醇浓度58%,温度51℃,时间89 min,黄秋葵果渣多酚提取率达11.72mg/g。

The process of polyphenols ultrasonic-assisted extraction from okra marc by ethanol was studied.Under the condition of ultrasonic power was set at 250 W,four groups of single factor tests were designed to investigate the effects of ratio of material to liquid,ethanol concentration,temperature and duration time on the ultrasonic extraction results of polyphenol from Okra marc.Box-Behnken experimental module in Design-Expert 8.0.6software was used to design for the combination test of 3factors,establishment of polynomial regression,response surface analysis and optimization by combination of conditions.Results：Under the conditions of ultrasonic power was 250 W,and the ratio of material to liquid was 25mL：1g,the optimized technological parameters for ultrasonic-assisted ethanol to extract polyphenol from Okra marc were：ethanol concentration57.58%,temperature 51.16 ℃,and duration time 88.40 min,and the yields of extraction rate was 11.72mg/g,which was the same as the prediction value in the model.