U-M-I协同提取苹果籽中原花青素工艺的优化

Optimization of U-M-I collaborative extraction of proanthocyanidins from apple seeds

以河北深州本地产苹果(将军红)为研究对象,利用U-M-I协同提取苹果籽中原花青素,同时根据U-M-I协同原理设计了U-M-I协同提取设备示意图。通过单因素试验和响应面试验优化提取工艺。U-M-I协同提取苹果籽中原花青素优化工艺条件为:U-M-I协同提取压力0.15 MPa、液料比45 mL/g、超声功率450 W、U-M-I协同提取温度43℃、U-M-I协同提取时间32 min、乙醇体积分数46%、U-M-I协同提取转速1 570 r/min,在此优化条件下原花青素得率为16.448 mg/g,验证试验结果表明,响应面优化得到的数学模型相对误差仅为0.01%,模型高效可用。

Taking the local apple(General red)of Shenzhou,Hebei as the research object,U-M-I was used to extract proanthocyanidins from apple seeds.At the same time,a schematic diagram of U-M-I collaborative extraction equipment was designed based on the U-M-I collaborative principle.The experiment optimized the extraction process by single factor test and response surface test.The research results showed that the optimal process conditions for the U-M-I collaborative extraction of proanthocyanidins in apple seeds were U-M-I collaborative extraction pressure 0.15 MPa,liquid-liquid ratio 45 mL/g,ultrasonic power 450 W,U-M-I collaborative extraction temperature 43℃,U-M-I collaborative extraction time 32 min,ethanol volume with a score of 46%,the U-M-I collaborative extraction speed was 1570 r/min.Under the optimized condition,the procyanidin yield was 16.448 mg/g.The results of three practical parallel verification tests showed that the relative error of the mathematical model obtained by response surface optimization was only 0.01%,and the model was efficient and available.