响应面法优化猕猴桃类胡萝卜素提取工艺

Optimization of carotenoid extraction process of Kiwifruit by response surface methodology

为建立与优化猕猴桃类胡萝卜素的提取方法,本文以黄肉猕猴桃‘金什1号’果肉为试验材料,利用超声辅助法提取猕猴桃果肉中的类胡萝卜素,结合单因素试验,将OD值作为检测波长,通过响应面法优化猕猴桃果肉中类胡萝卜素的提取条件.结果显示其最佳提取工艺参数为:提取溶剂乙醇-丙酮混合溶剂(体积分数=2∶1),提取时间33 min,提取温度55℃,液料比16∶1(mL∶g).根据优化条件进行试验后,猕猴桃中类胡萝卜素的提取含量为70.04䥺SymbolqB@0.66(μg/g).该工艺简便快捷、稳定可靠,可用于猕猴桃中类胡萝卜素的提取.

To establish and optimize the extraction method of carotenoids from Kiwifruit, carotenoids were extracted from the flesh of yellow kiwifruit Jinshi 1’ by ultrasound-assisted extraction method. Combined with a single factor test, the ODvalue was used as the detection wavelength to optimize the extraction conditionsof carotenoids in kiwifruit flesh by response surface methodology. The results showed that the optimal extraction process parameters of carotenoid from kiwifruit were as follows: extraction solvent ethanol-acetone mixed solvent(volume fraction: 2∶1), extraction time: 33 min, extraction temperature: 55 ℃, liquid/solid ratio: 16∶1(mL∶g). Under these conditions, the extraction content of carotenoids from kiwifruit was 70.04SymbolqB@0.66(μg/g). The process is simple, fast, stable and reliable, and can be used for the extraction of carotenoids from kiwifruit.