[1]武中庸,热孜万古力·赛买提,车敏娜,等.响应面法优化紫色马铃薯花青素超声波提取工艺[J].江苏农业学报,2017,(06):1379-1385.[doi:doi:10.3969/j.issn.1000-4440.2017.06.026]
　WU Zhong-yong,RE ZIWANGULI Sai-mai-ti,CHE Min-na,et al.Optimization of ultrasonic-assisted extraction process for anthocyanin from purple potato by response surface analysis[J].,2017,(06):1379-1385.[doi:doi:10.3969/j.issn.1000-4440.2017.06.026]
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响应面法优化紫色马铃薯花青素超声波提取工艺()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年06期
页码:
1379-1385
栏目:
加工贮藏·质量安全
出版日期:
2017-12-30

文章信息/Info

Title:
Optimization of ultrasonic-assisted extraction process for anthocyanin from purple potato by response surface analysis
作者:
武中庸; 热孜万古力·赛买提; 车敏娜; 赫欣睿; 陈士恩
（西北民族大学生命科学与工程学院，甘肃兰州730124)
Author(s):
WU Zhong-yong; RE ZIWANGULI Sai-mai-ti; CHE Min-na; HE Xin-rui; CHEN Shi-en
(College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730124, China)
关键词:
紫色马铃薯; 花青素; 超声波辅助提取; 响应面法
Keywords:
purple potato; anthocyanin; ultrasonic-assisted extraction; response surface methodology
分类号:
TS264.4
DOI:
doi:10.3969/j.issn.1000-4440.2017.06.026
文献标志码:
A
摘要:
在单因素试验的基础上，选取料液比、超声波功率、提取时间、提取温度为自变量，花青素含量为响应值，采用响应面中心复合试验设计（CCD）方法优化了紫色马铃薯花青素超声波提取工艺。结果表明：回归模型具有高度显著性，回归方程对试验结果拟合较好，可用于花青素提取条件预测；最佳工艺条件为液料比 28∶1、超声波功率380 W、提取时间18 min、提取温度47 ℃，在此条件下花青素提取率为602 mg/kg。
Abstract:
On the basis of single-factor test, the processing parameters, including solvent-material ratio, ultrasonic power, extraction time and temperature were investigated. The extraction rate of purple potato anthocyanin was chosen as response value, and the ultrasonic-assisted extraction process for anthocyanin from purple potato was optimized by utilizing central composite design (CCD) design and response surface analysis. The result indicated that the model was highly significant, and the established regression equation for purple potato anthocyanin had an excellent goodness of fit. Therefore, the anthocyanin from purple potato could be analyzed and predicted by the model. The optimum technological conditions were solvent-material ratio of 28∶1, ultrasonic power of 380 W, extraction time of 18 min, extraction temperature of 47 ℃. Under these conditions, the extraction ratio of purple potato anthocyanin was up to 602 mg/kg.

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备注/Memo

备注/Memo:
收稿日期：2017-05-04 基金项目：教育部动物医学生物工程创新团队项目（IRT13091）；国家科技支撑计划项目（2015BAD29B05） 作者简介：武中庸(1990-)，男，河北沧州人，硕士研究生，研究方向为食品安全与品质控制，(E-mail)272251424@qq.com 通讯作者：陈士恩，(Tel)0931-4512986;(E-mail)chshien@163.com
更新日期/Last Update: 2018-01-03