期刊论文

Optimization of ultrasonic extraction of proanthocyanidins from egg jujube by response surface methodology

中文

食品工业科技

1002-0306

2017

38

16

182-188

10.13386/j.issn1002-0306.2017.16.034

湖南省自然科学基金委员会与衡阳市政府自然科学联合基金项目（13JJ8010）；

本校为第一机构

本文采用单因素实验和响应面分析法对鸡蛋枣中原花青素进行提取工艺优化。在单因素实验的基础上,根据中心组合(BOX-Behnken)实验设计,采用四因素三水平对各个因素进行研究与分析,结果表明:鸡蛋枣中原花青素的最佳提取工艺为超声时间16 min、超声功率为618 W、超声温度为65 ℃、料液比为1∶ 21,在此工艺下的鸡蛋枣原花青素得率1.82%。证实超声波提取鸡蛋枣中原花青素的工艺是可行的。体外抗氧化实验表明:鸡蛋枣原花青素对DPPH自由基、羟基自由基的清除具有显著效果,同时还原力显著,且不输于V_C。

The extraction of proanthocyanidins from egg jujube was investigated by the single experiments and response surface methodology.On the basis of single factor tests,the method of the central composite experimental design(BOX-Behnken) was used to optimal of ultrasound-assisted extraction of proanthocyanidins form egg jujube by factors and three levels.The results indicated that the extractive conditions were optimized as follows: ultrasonic treatment time of 16 min,ultrasonic power of 618 W, ultrasonic temperature of 65 ℃ and the ratio of materi...