酿酒葡萄籽中原花青素微波辅助提取的响应面优化

Optimization of Microwave-assisted Extraction of Proanthocyanidins from Grape Seed by Response Surface Methodology

为了优化酿酒葡萄籽原花青素的微波辅助法提取工艺,以葡萄籽原花青素得率为指标,在单因素试验的基础上,采用响应曲面分析法考察乙醇体积分数、料液比、微波功率和微波时间四项因素对原花青素得率的影响。结果表明,微波辅助提取酿酒葡萄籽中原花青素的最佳工艺条件是:乙醇体积分数70%,料液比1∶10(g∶m L),微波功率600W,微波时间5min。在此条件下实验得酿酒葡萄籽原花青素得率为5.09%,与优化前相比,葡萄籽原花青素得率提高了116%;与响应面模型预测值5.05%相比,其相对误差为0.79%。微波辅助提取法提取效率高、时间短,是一种有应用价值的提取方法。

Microwave - assisted extraction is employed in extracting proanthocyanidins from grape seeds. Based on the singlefactor experiment,response surface methodology is applied to study the effects of possible extract rat^ of proanthocyanidins , which include the concentration of ethanol , reaction time , provided microwave pow-er and solid - liquid ratio. Results show that from 1 g sample of dried and pulverized grape seeds , the optimal technologicalconditions are the concentration of ethanol under 70% , microwave power under 600W , five - minute reaction time and 1 ： 10 （g ： mL） solid - liquid ratio. Under these conditions,the maximum extract rate reaches 5. 09% on average and the relativeerror was 0. 79% compared with the theoretical value 5.05%. In comparison with organic assisted extraction,microwave - assisted extraction takes the shortest extraction time and is easy to use.