响应面法优化甘薯皮多酚超声提取工艺

Optimization of ultrasonic-assisted extraction technology of polyphenols from sweetpotato peel by response surface methodogy

采用超声波辅助提取甘薯皮中的多酚类物质.通过单因素和Box-Benhnken响应面优化试验研究溶剂浓度、超声功率、超声提取时间和料液比4个因素对提取效果的影响.结果表明:回归模型具有高度显著性,方程的试验拟合度良好,可以对甘薯皮多酚提取率进行很好地分析和预测;得到最佳工艺参数为,乙醇体积分数60%,超声波功率400 W,超声时间33min,液料比19mL·g^(-1).在该条件下,甘薯皮多酚提取率达到99.38mg·g^(-1),与预测值基本一致.RP-HPLC检测结果表明,甘薯皮酚酸类物质的主要组分为绿原酸、对羟基苯甲酸、香草酸和香豆酸.

Polyphenols were extracted by using ultrasonic from sweetpotato peel.Single factor examination and BoxBenhnken response surface analysis experiments were adopted to investigate the effects of solvent concentration,ultrasonic power,extraction time and solvent/material ratio.The results showed that the model was of great difference,and the established regression equation for polyphenols extraction had an excellent goodness of fit.Therefore the polyphenols from sweetpotato peel could be analyzed and predicted by the model.The optimal technological conditionrs were methanol concentration of 60%,ultrasonic power of 400 W,ultrasonic extraction time of 33 min,solvent/material ratio of 19 mL·g^(-1).The extraction yield of sweetpotato peel polyphenols was up to 99.38 mg·g^(-1),which is highly consitent with the predictive value of 99.72 mg·g^(-1).RP-HPLC results showed the main components in sweetpotato peel phenolic acids were chlorogenic acid,p-hydroxybenzoic acid,vanillic acid and coumalic acid.