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Position: Home > Articles > Optimization of extraction technique of proanthocyanidin from eggplant peel by response surface methodology Science and Technology of Food Industry 2014,35 (16) 260-263+269

响应面分析法优化茄子皮中原花青素的提取工艺

作者：

魏玮;程秀玮

单位：

天津现代职业技术学院

关键词：

茄子皮;原花青素;响应面分析法

摘要：

利用响应面法对茄子皮中原花青素的提取工艺条件进行优化。在单因素实验基础上,根据中心组合(BoxBenhnken)实验设计原理,采用四因素三水平的响应面分析法,以原花青素提取率为响应值,进行回归分析。实验结果表明,茄子皮中原花青素的最佳提取条件为:料液比为1∶50、乙醇浓度为71%、提取温度为71℃、提取时间为88s,原花青素提取率为3.860%,与理论预测值基本相符。

译名：

Optimization of extraction technique of proanthocyanidin from eggplant peel by response surface methodology

作者：

WEI Wei;CHENG Xiu-wei;Tianjin Modern Professional Technology College;

关键词：

eggplant peel;;proanthocyanidin;;response surface methodology

摘要：

This paper dealed with the optimization of the process conditions for the extraction technique of proanthocyanidin from eggplant peel using response surface methodology(RSM). Experimental factors and their levels were determined by one-factor tests. Subsequently,the Box-Benhnken experimental design with 4factors and 3 levels was performed,and the factors influencing the extracted technology were estimated by means of regression analysis. Response surface and contour were finally graphed with the extraction yield of proanthocyanidin from eggplant peel as the response value. The results showed that the optimal conditions of extraction were obtained as follows:solid to solvent ratio at 1∶50(g/mL),concentration of alcohol 71%,temperature71℃,time 88 s. Under these conditions,the experimental yield of proanthocyanidin was 3.860%,which was in substantial agreement with the theoretically predicted values.

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响应面分析法优化茄子皮中原花青素的提取工艺

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