响应面法优化蓝莓花青素超声提取工艺

Optimization of Ultrasonic Extraction Technology of Blueberry Anthocyanin by Response Surface Method

采用超声辅助溶剂提取工艺,以吸光度值为指标,设计单因素试验,考察不同酸化剂、酸化剂用量、超声温度、超声时间、乙醇体积分数、料液比、提取次数,根据单因素试验结果选取乙醇体积分数、HCl用量及超声温度这三个因素设计响应面Box-Behnken试验,优化超声提取蓝莓花青素的提取工艺参数。结果表明:花青素提取量显著影响因子为超声温度、乙醇体积分数及温度,两两因素交互影响显著,最适条件为超声温度40℃,HCl用量0.3%,乙醇体积分数95%,超声时间20min,料液比1∶6,提取3次。

In order to gain the extraction rate of blueberry anthocyanin, the single factor experiment is designed to investigate the effect of different acids, additive amount of acids, ultrasonic temperature, ultrasonic time, ethanol volume fraction, ratio of solid to solvent, extraction times with ultrasoundassisted ethanol extraction technology. According to the results of single factor experiment, the three factors of ethanol volume fraction, HCl dosage and ultrasonic temperature are selected to design the response surface Box-Behnken test. The optimal extraction conditions of blueberry anthocyanins are ultrasonic temperature of 40 ℃, HCl of 0.3%, ethanol of 95%, ultrasonic time of 20 min, extraction times of 3, ratio of material to liquid of 1 ： 6.