响应面法优化紫色马铃薯花青素超声波提取工艺

Optimization of ultrasonic-assisted extraction process for anthocyanin from purple potato by response surface analysis

在单因素试验的基础上,选取料液比、超声波功率、提取时间、提取温度为自变量,花青素含量为响应值,采用响应面中心复合试验设计(CCD)方法优化了紫色马铃薯花青素超声波提取工艺。结果表明:回归模型具有高度显著性,回归方程对试验结果拟合较好,可用于花青素提取条件预测;最佳工艺条件为液料比28∶1、超声波功率380 W、提取时间18 min、提取温度47℃,在此条件下花青素提取率为602 mg/kg。

On the basis of single-factor test,the processing parameters,including solvent-material ratio, ultrasonic power,extraction time and temperature were investigated. The extraction rate of purple potato anthocyanin was chosen as re-sponse value,and the ultrasonic-assisted extraction process for anthocyanin from purple potato was optimized by utilizing central composite design （CCD） design and response surface analysis. The result indicated that the model was highly signif-icant ,and the established regression equation for purple potato anthocyanin had an excellent goodness of fit. Therefore,the anthocyanin from purple potato could be analyzed and predicted by the model. The optimum technological conditions were solvent-material ratio of 28 ： 1,ultrasonic power of 38O W,extraction time of 18 min,extraction temperature of 47 Un-der these conditions,the extraction ratio of purple potato anthocyanin was up to 6O2 mg/kg.