Box-Behnken响应面法优化余甘子总多酚超声提取工艺

Ultrasonic Extraction of Total Polyphenols from Phyllanthus emblica Fruit by Box-Behnken Response Surface Method

以余甘子中总多酚的提取量为评价指标,通过单因素试验结合Box-Behnken响应面法,研究乙醇浓度、超声时间、超声温度对余甘子中总多酚提取工艺的影响,并优化提取工艺。结果表明:影响余甘子总多酚提取的因素主次为乙醇浓度>超声温度>超声时间,最佳提取工艺为乙醇浓度64%、超声时间39 min、提取温度43℃。验证试验中总多酚提取量为186.17 mg/g,与模型预测值190.33 mg/g较接近。Box-Behnken响应面回归方程拟合度良好,适合用于余甘子总多酚提取工艺的回归分析和参数优化。

Taking the extraction yield of total polyphenols in Phyllanthus emblica as an indicator,we investigated the effects of factors as ethanol concentration,ultrasonic time and ultrasonic temperature on the extraction process of total polyphenols from Phyllanthus emblica and obtained the optimal extraction process conditions through the single factor test combined with Box-Behnken Response Surface Method.The results showed that the order of factors affecting the extraction yield of total polyphenols of Phyllanthus emblica was ethanol concentration>ultrasound temperature>ultrasound time.The optimal extraction conditions were ethanol concentration 64%,ultrasonic time 39 min,and extraction temperature 43℃.The verified test proved that the extraction yield of total polyphenols was 186.17 mg/g,which was closed to the model predicted value of 190.33 mg/g.The regression equation of response surface had a good fit and was suitable for regression analysis and parameter optimization of the extraction process of total polyphenols from Phyllanthus emblica.