马铃薯中α-茄碱提取工艺优化

Optimizing extraction process ofα-solanine from potato using response surface method

为了获得马铃薯中α-茄碱的最佳提取工艺参数,对其提取温度、提取时间、超声波功率及料液比等参数进行研究,运用响应面Box Behnken中心组合试验设计对α-茄碱的提取工艺进行优化。结果表明:马铃薯中α-茄碱的最佳提取工艺参数为以体积比8:2的乙醇-乙酸混合溶液作提取溶剂,提取温度49℃,提取时间61 min,超声波功率152 W,料液比1:14(g/mL),该条件下α-茄碱提取量为7.715mg/g,RSD为1.74%(n=5),与理论预测值基本吻合,平均回收率为98.21%,RSD为1.33%(n=3),说明该方法的提取率和精密度高、稳定性好,合理可行。

This study was carried out to establish optimum conditions for the extraction of total alkaloids from potato （ Solanum tuberosum）. The extraction temperature, extraction time, ultrasonic power and solid-liquid ratio, as major factors influencing the extrac- tion amount according to the single factor tests, were selected as the independent variables. And the extraction amount of a-solanine was selected as response factor. The optimal extraction conditions were studied using the response surface analysis and the Box Behnken cen- tral combination design. The results showed that the optimum ex traction conditions were the alcohol-acetic acid ratio as the extraction solvent, 8 ： 2 extraction temperature 49℃, extraction time 61 min, ultrasonic power 152 W and solid-liquid ratio 1 ： 14. Under these conditions, the extraction amount of a solanine from potato was 7.715 mg/g with RSD （relative standard deviation） ： 1.74% （n=5）, which was consistent with the simulated predictive value. And the average recovery rate was 98.21% with a RSD of 1.33 % （n = 3）. Result analysis indicated that the extraction method established in our study was applicable in the extraction of a-solanine from potato.