响应面试验优化超声法提取橄榄果实游离氨基酸工艺

Optimization of Ultrasonic-Assisted Extraction of Free Amino Acids from the Flesh of Canarium album Fruits by Response Surface Methodology

为获得橄榄果实游离氨基酸的最佳提取工艺,以橄榄果实为实验材料,通过单因素试验、Plackett-Burman试验、最陡爬坡试验和响应面试验优化超声法提取橄榄果实游离氨基酸的最佳工艺。结果表明:各因素对游离氨基酸提取量的影响力由高到低为料液比>提取次数>超声时间>超声功率>乙醇体积分数>超声温度;响应面法得出的最佳提取工艺为超声时间20 min、料液比1∶41(g/m L)、提取次数3、超声温度50℃、超声功率270 W、乙醇体积分数60%,游离氨基酸的提取量实际值为79.88 mg/g,与预测值相对误差为2.62%,表明此优化工艺具有实际应用价值。

This study aimed to obtain the optimum conditions for the extraction of free amino acids from the flesh of Canarium album fruits by the combined use of one-factor-at-a-time method,Plackett-Burman design,steepest ascent design and response surface methodology.The results showed that the effects of factors on the extraction yield of free amino acids were in the descending order of solid-to-liquid ratio>number of extraction cycles>ultrasonication time>ultrasonic power>ethanol concentration>temperature,and the optimum levels of these variables were determined to be20min,1:41(g/mL),3,50℃,270W and60%,respectively.Under these conditions,the predicted extraction yield of free amino acids was77.84mg/g while the actual value was79.88mg/g.The relative error was2.62%,indicating that the optimized extraction method was reliable.