响应面法优化蓝莓白藜芦醇的提取工艺

Optimization of Extraction Process of Blueberry Resveratrol by Response Surface Methodology

为优化蓝莓中白藜芦醇的最佳提取工艺条件,采用三因素三水平的Box-Behnken试验设计,通过DesignExpert软件在单因素试验的基础上,以复合酶比例、提取温度和提取pH为自变量,白藜芦醇的含量为响应值,通过回归分析各工艺参数与响应值之间的关系,由此预测蓝莓中白藜芦醇的最佳提取工艺。结果表明:最佳提取工艺条件为m(纤维素酶)∶m(果胶酶)=1∶1,酶解反应温度为55℃,酶解pH为5.5,酶解时间为1 h,在此条件下白藜芦醇质量浓度为371.79 mg/L,与预测值372.76 mg/L的相对误差为0.26%。采用响应面法优化蓝莓中白藜芦醇提取工艺条件是合理可行的。

In order to optimize the optimal extraction process conditions of resveratrol in blueberries,a three-factor and three-level Box-Behnken test design was adopted,and on the basis of a single-factor test through Design-Expert software,based on the ratio of complex enzymes,extraction temperature and extraction pH as an independent variable,the content of resveratrol was the response value,and the relationship between each process parameter and the response value was analyzed by regression,thereby predicting the best extraction process of resveratrol in blueberries.The results showed that the optimal extraction process conditions were m(cellulase)∶m(pectinase)=1∶1,enzymolysis reaction temperature was 55℃,enzymolysis pH was 5.5,and enzymolysis time was 1 h.Under this condition,the resveratrol content was 371.79 mg/L,and the relative error from the predicted value of 372.76 mg/L was 0.26%.It was reasonable and feasible to optimize the extraction conditions of resveratrol in blueberries by response surface methodology.