超声波辅助离子液体提取黑米花青素的工艺优化及动力学研究

Optimization and Kinetics study on Ultrasonic Assisted Ionic Liquid Extraction of Black Rice Anthocyanin

采用超声波辅助离子液体法提取黑米花青素,通过Plackett-Burman筛选试验及响应面试验对提取工艺进行优化,并以Fick第二定律为基础建立黑米花青素提取动力学模型,获得相关动力学参数。结果表明,黑米花青素提取的最佳工艺条件为液料比42:1(mL:g)、离子浓度0.98 mol/L、超声温度327 K、超声时间60 min,该条件下的花青素得率为0.5842%。黑米花青素的提取过程符合一级动力学模型,其中活化能为2.0259×10~4 J/mol,随着温度的升高,速率常数增大,半衰期减小,扩散系数增大,相对萃余率下降。研究结果为黑米花青素提取深入研究提供一定的理论依据。

The anthocyanin of black rice was extracted by ultrasonic assisted ionic liquid method.The extraction was optimized by Plackett-Burman screening test and response surface test.The extraction kinetics model of anthocyanin was established based on Fick's second law,and the relevant kinetic parameters were obtained.The results showed that the optimal extraction conditions were liquid-solid ratio 42:1(mL:g),ion concentration 0.98 mol/L,ultrasonic temperature 327 K,ultrasonic time 60 min.Under these conditions,the yield of anthocyanin was 0.5842%.The extraction process of anthocyanin from black rice conformed to the first-order kinetic model,the activation energy was 2.0259×10~4 J/mol.When the temperature increased,the rate constant increased,the half-life decreased,the diffusion coefficient increased,and the relative residual rate of extraction decreased.The results provide a theoretical basis for further study of anthocyanin extraction from black rice.