海红果多酚提取工艺优化

目的：优化海红果多酚的提取工艺。方法：在单因素试验基础上，选择乙醇体积分数、提取温度、提取时间为自变量，多酚得率为响应值，采用Box-Behnken 试验设计法，研究各自变量及其交互作用对海红果多酚得率的影响。利用SAS 软件得到回归方程的预测模型，并进行响应面分析。结果：海红果多酚提取的最佳条件为乙醇体积分数52.4%、提取温度79℃、提取时间3.2h，海红果多酚得率9.25mg/g。结论：实际值与模型预测值偏差为0.22%，证明所选工艺条件为最佳工艺条件。

Extraction Processing of Polyphenols from Malus micromalus Makino

Objective: To optimize the extraction processing of polyphenols from Malus micromalus Makino. Methods: Based on the single factor experimental analysis, the effects of ethanol concentration, extraction temperature, and extraction time on extraction rate of polyphenols from Malus micromalus Makino were evaluated by response surface methodology. Box-Behnken experimental design was used to explore the optimal extraction processing parameters on the basis of the effects of factors and their cross-interaction on the extraction rate of polyphenols. A regression equation prediction model was established by SAS software for the analysis of response surface values. Results: The optimal extraction conditions of polyphenols from Malus micromalus Makino were ethanol concentration of 52.4%, extraction temperature of 79 ℃ and extraction time of 3.2 h. Under these optimal extraction conditions, the extraction rate of polyphenols was up to 9.25 mg/g. The relative error between the actual extraction rate and predicted extraction rate was 0.22%. Conclusion: The achieved optimal processing conditions suitable for the extraction of polyphenols from Malus micromalus Makino.