油茶叶多酚超声辅助提取工艺优化

Optimization of Ultrasonic Assisted Extraction of Polyphenols from Camellia Oleifera Leaves

研究超声辅助提取油茶叶中多酚的工艺条件。通过单因素实验设计,对影响多酚提取率的固液比、乙醇体积分数、超声时间和温度等因素进行探究,然后利用Design Expert 8.0软件进行Box-Benhnken实验设计,以乙醇体积分数、超声温度和固液比为独立变量,多酚提取率为响应值进行方差分析和多项式拟合回归,建立回归数学模型。结果表明:在乙醇体积分数45%、固液比1∶55(g/mL)、超声功率240 W、温度50℃下超声20 min,多酚得率为(2.289±0.433)%。

Application of ultrasonic assisted extraction process in Camellia oleifera leaves polyphenols was studied.Through the single factor experimental design,the influence of the solid-liquid ratio,ethanol concentration,ultrasonic time and temperature on polyphenols extraction rate were explored,and then the Box-Benhnken experiment was designed by using Design Expert 8.0,with ethanol concentration,ultrasonic temperature and solid-liquid ratio as independent variables,the extraction rate of polyphenols was used as the response value,and the regression mathematical model was established by analysis of variance and polynomial fitting regression.The results showed that under the conditions of ethanol concentration 45%,solid-liquid ratio of 1:55(g/mL),ultrasonic power of 240 W and temperature of 50℃for 20 min,the extraction rate of polyphenols was(2.289±0.433)%.