响应曲面法优化白胡椒提取工艺研究

Optimization of extraction process white pepper by response surface methodology

以胡椒碱得率为指标,通过单因素实验和响应曲面法对白胡椒中胡椒碱类成分的提取工艺参数进行优化,考察了乙醇浓度、料液比、提取次数、单次提取时间等因素对胡椒碱得率的影响,并利用Box-Behnken试验设计方法对各因素的显著性及交互作用进行分析,进而确定从白胡椒中提取胡椒碱类成分的最佳工艺参数。实验分析表明,提取白胡椒中胡椒碱类成分的最佳工艺参数为:料液比1∶12,提取3次,每次2.0h,在这样的最优参数下胡椒碱得率可达4.80%。预测值与实际值之间具有很好的拟合性,从而进一步证明响应面结果的可靠性,该工艺可提高胡椒碱的提取率。

With the content of piperine as the index,the extraction process of piperine from white pepper was optimized by single factor experiment and response surface methodology.The effects of ethanol concentration,solidliquid ratio,extraction times and single extraction time on the extraction rate of piperine were investigated.The significance and interaction of these factors were analyzed by Box-Behnken design method.The results showed that the optimum extraction parameters of piperine from white pepper were as follows:The ratio of dosage to liquid was 1∶12,the extraction time was 3 times,each time was 2.0 hours.Under such optimal parameters,the extraction rate of piperine could reach 4.80%.There was a good fit between the predicted value and the actual value,which further proved the reliability of the response surface analysis results.The process can improve the extraction rate of piperine.