尖叶莴苣有机酸提取工艺的响应面法优化及其定性定量分析

Optimization of Extraction Process of Organic Acid from Romaine Lettuce by RSM and Its Qualitative and Quantitative Analysis

在单因素试验的基础上,采用响应面(RSM)试验设计优化尖叶莴苣有机酸的提取工艺,并采用超高效液相色谱(UPLC)对提取的有机酸进行定性定量分析。结果表明,通过RSM试验得到尖叶莴苣有机酸最佳提取工艺参数为:超声时间30 min,乙醇体积分数59%,料液质量体积比1∶20(g/mL),超声温度70℃,超声功率90%,在此条件下有机酸得率为1.96 mg/g,与理论值(2.06 mg/g)基本符合,通过UPLC对尖叶莴苣中的有机酸进行定性定量分析,检测出苹果酸、柠檬酸、酒石酸、琥珀酸4种有机酸,其中以柠檬酸含量最高(0.86 mg/g),其次为苹果酸(0.4 mg/g)。

The optimal extraction technology of organic acids from romaine lettuce was optimized by response surface methodology(RSM)based on the single factor test.Qualitative and quantitative analysis of the extracted organic acids was carried out by ultra high performance liquid chromatography(UPLC).The results showed that,the optimal conditions for organic acid extraction using RSM were as follows:ultrasonic time 30 min,ethanol volume fraction 59%,ratio of material to liquid 1∶20(g/mL),ultrasonic temperature 70℃,and ultrasonic power 90%.Under these conditions,the yield of organic acid was 1.96 mg/g,which was basically consistent with the theoretical value(2.06 mg/g).And four kinds of organic acids including malic acid,citric acid,tartaric acid and succinic acid were detected by UPLC,among which the citric acid content was the highest(0.86 mg/g),and followed by malic acid(0.4 mg/g).