Position: Home > Articles > Optimization of U-M-I collaborative extraction of proanthocyanidins from apple seeds
Feed Research
2020
(6)
78-82
U-M-I协同提取苹果籽中原花青素工艺的优化
作 者：
程海涛;申献双
单 位：
关键词：
U-M-I协同提取;苹果籽;原花青素
摘 要：
以河北深州本地产苹果(将军红)为研究对象,利用U-M-I协同提取苹果籽中原花青素,同时根据U-M-I协同原理设计了U-M-I协同提取设备示意图。通过单因素试验和响应面试验优化提取工艺。U-M-I协同提取苹果籽中原花青素优化工艺条件为:U-M-I协同提取压力0.15 MPa、液料比45 mL/g、超声功率450 W、U-M-I协同提取温度43℃、U-M-I协同提取时间32 min、乙醇体积分数46%、U-M-I协同提取转速1 570 r/min,在此优化条件下原花青素得率为16.448 mg/g,验证试验结果表明,响应面优化得到的数学模型相对误差仅为0.01%,模型高效可用。
译 名：
Optimization of U-M-I collaborative extraction of proanthocyanidins from apple seeds
作 者：
CHENG Hai-tao;SHEN Xian-shuang;
关键词：
U-M-I collaborative extraction;;apple seed;;proanthocyanidins
摘 要：
Taking the local apple(General red) of Shenzhou, Hebei as the research object, U-M-I was used to extract proanthocyanidins from apple seeds. At the same time, a schematic diagram of U-M-I collaborative extraction equipment was designed based on the U-M-I collaborative principle. The experiment optimized the extraction process by single factor test and response surface test. The research results showed that the optimal process conditions for the U-M-I collaborative extraction of proanthocyanidins in apple seeds were U-M-I collaborative extraction pressure 0.15 MPa, liquid-liquid ratio 45 mL/g, ultrasonic power 450 W, U-M-I collaborative extraction temperature 43 ℃, U-M-I collaborative extraction time 32 min, ethanol volume with a score of 46%, the U-M-I collaborative extraction speed was 1 570 r/min. Under the optimized condition, the procyanidin yield was 16.448 mg/g. The results of three practical parallel verification tests showed that the relative error of the mathematical model obtained by response surface optimization was only 0.01%, and the model was efficient and available.
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