响应面法优化黑果枸杞多酚超声波辅助提取工艺

Optimization of Ultrasonic-assisted Technology for Polyphenols Extraction from Lycium ruthenicum Murr.Using Response Surface Methodology

本文采用响应面法优化超声波辅助提取黑果枸杞多酚的工艺条件,考察了乙醇浓度、固液比、超声时间、超声温度对黑果枸杞多酚得率的影响,并对其进行了优化。通过试验得出,最佳提取条件为乙醇浓度54%,固液比1∶63(g/mL),超声时间15 min,超声温度55℃。此条件下黑果枸杞多酚得率为244.86 mg/g,与理论值246.238 mg/g相近。相比于传统的溶剂浸提法,超声波辅助提取黑果枸杞多酚得率提高了14.51%,显著缩短了提取时间,提高了提取效率。

Ultrasonic assisted extraction of polyphenols from Lycium ruthenicum was optimized by response surface method.The effects of ethanol concentration,solid-liquid ratio,ultrasonic time and ultrasonic temperature on the yield of polyphenols were investigated and optimized.The optimum extraction conditions were as follows:ethanol concentration 54%,solid-liquid ratio 1∶63(g/mL),ultrasonic time 15 min,ultrasonic temperature 55℃.Under this condition,the polyphenol yield of Lycium ruthenicum was 244.86 mg/g,which was close to the theoretical value 246.238 mg/g.Compared with the traditional method,ultrasonic assisted extraction of Lycium ruthenicum polyphenols increased 14.51%,significantly shortened the extraction time,improved efficiency.