Optimization of subcritical extraction process for cinnamon (Cinnamomum Cassia Blume) using response surface methodology

Food Science and Biotechnology - Subcritical extraction was optimized to maximize the extraction yield of flavoring compounds from cinnamon. The extracts of cinnamon were obtained at three...     

响应面优化混合酸提取西番莲果皮果胶工艺研究

为充分开发利用西番莲果皮中丰富的果胶资源,研究混合酸对紫果西番莲果皮果胶得率影响,经单因素实验考察并确定各因素最佳条件范围,采用响应面法确定对果胶得率影响最大的三因素:料液比、提取温度、pH的最佳参数值。结果表明,以1∶2混合的盐酸与30%柠檬酸混合酸液对西番莲果皮果胶最佳提取条件为:料液比45∶1(v∶w),pH1.5,提取温度65.5℃,该条件下果胶得率为10.98%,DE值63.77%。      

响应面法优化超声波辅助提取石榴籽中原花青素工艺的研究

以安徽怀远石榴的薄皮糙品种为原料,研究石榴籽中原花青素的提取工艺.在单因素实验基础上选取提取功率、pH、液料比和提取溶剂浓度四个实验因素.根据中心组合(Box-Behnken)实验设计原理,采用四因素三水平的响应面分析方法,对各因素的显著性和交互作用进行分析,优化石榴籽中原花青素的提取工艺.结果表明:超声波辅助提取石榴籽中原花青素的最佳工艺条件为功率125W、pH5.0、料液比1∶33、乙醇浓度51％,在此提取条件下,原花青素的得率最高达4.40％,相对误差0.23％.     

响应面法优化超声波辅助提取石榴籽中原花青素工艺的研究

以安徽怀远石榴的薄皮糙品种为原料,研究石榴籽中原花青素的提取工艺。在单因素实验基础上选取提取功率、pH、液料比和提取溶剂浓度四个实验因素。根据中心组合（Box-Behnken）实验设计原理,采用四因素三水平的响应面分析方法,对各因素的显著性和交互作用进行分析,优化石榴籽中原花青素的提取工艺。结果表明:超声波辅助提取石榴籽中原花青素的最佳工艺条件为功率125W、pH5.0、料液比1∶33、乙醇浓度51%,在此提取条件下,原花青素的得率最高达4.40%,相对误差0.23%。      

响应曲面法优化山药中多糖的微波提取工艺

采用微波法辅助提取山药多糖,改进了传统的水提工艺,通过二次回归正交旋转组合设计方法研究了微波功率、微波时间、水提温度和水提时间对山药多糖提取率的影响,建立数学模型,以确定微波提取山药多糖的最优条件。利用模型的响应曲面图及其等高线图,对影响微波提取山药多糖提取率的关键因素及其相互作用进行探讨,得到的优化工艺参数为:微波功率为546W、微波时间为77s、水提温度为64.7℃、水提时间为2.3h,水提效果最佳,山药多糖的提取率为2.60%。     

Enzyme‐assisted aqueous extraction of safflower oil: optimisation by response surface methodology

Aqueous enzymatic oil extraction of safflower seeds was assisted by Alcalase 2.5L and Celluclast 1.5L. Enzyme type and amount, pH, time, temperature, churning rate, dilution ratios and particle size were varied to determine their influence on the oil amount. The amount of oil recovered was higher using seeds ground to a particle size of <0.6 mm. Response surface methodology was employed for the optimisation of aqueous enzymatic oil extraction conducted with Celluclast 1.5L. When the extraction was assisted by Celluclast 1.5L, the maximum oil amount and yield were 33.3 (% w/w) and 79.7 (% w/w), respectively. The optimum conditions were 48.3 °C; 0.25 mL enzyme g^?1 substance; pH, 4.84; resulting oil amount and yield were 28.2 (% w/w) 65 (% w/w), respectively. The predicted critical values were experimentally verified, and an oil amount of 27.1 (% w/w) was achieved. The enzyme treatment did not have any determining effect on the physicochemical properties of extracted oil.     

响应面优化酶解马骨粉工艺的研究

利用碱性蛋白酶水解马骨粉,得到营养马骨多肽粉。以氮收率和水解度为指标对骨粉进行单因素实验。在单因素基础上运用Design Expert8.0Trial统计软件,以水解度为响应值,得到最佳酶解条件为:酶解温度47℃,料液比1∶7g/mL,酶解pH9,加酶量6200U/g,此时最高水解度为17.47%。结果表明,酶解可以显著提高马骨粉中蛋白质的水解度。      

仙人掌黄酮微波法提取工艺响应面优化

仙人掌黄酮类化合物作为一种多酚类物质,具有广泛的生物活性和药理活性。随着食品及化妆品工业的发展与消费观念的改变,黄酮类化合物以纯天然、高活性、见效快、作用广泛等特点日益受到人们的关注。仙人掌黄酮的提取工艺以乙醇为溶剂采用微波法辅助提取。本实验首先分析微波功率、微波时间、乙醇浓度、液料比等单因素对黄酮得率的影响,随后用响应面软件对微波法提取仙人掌中黄酮提取工艺进行优化。结果表明:对于得率的影响程度为液料比提取功率乙醇浓度提取时间。利用响应曲面分析进行回归预测和优化后,仙人掌黄酮得率的最大预测值0.855%,此时的提取条件为:提取时间2.55min,液料比34∶1,乙醇浓度96.5%,超声功率310.6W。经过验证实验得到的提取率为0.832%,与预测值相差2.69%,在可接受范围内。     

Comparison of enzyme‐assisted and ultrasound‐assisted extraction of vitamin C and phenolic compounds from acerola (Malpighia emarginata DC.) fruit

This article describes a comparative study of enzyme and ultrasound techniques for the simultaneous extraction of vitamin C and phenolic compounds from acerola fruit. Ultrasound‐assisted extraction (UAE) took only 6 min to achieve the highest level of vitamin C and phenolic compounds as well as antioxidant activity of acerola juice, while enzyme‐assisted extraction (EAE) took up to 120 min to obtain the maximal values. On the basis of kinetic model of second‐order extraction, the extraction rate constant of vitamin C and phenolics in UAE increased approximately 3.1 and 2.7 times, respectively, in comparison with that in EAE. In addition, the maximal level of vitamin C, phenolics and the antioxidant activity evaluated by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) methods in UAE was 4.6%, 3.5%, 4.6% and 3.3%, respectively, higher than those in EAE. Obviously, UAE is a useful method for the extraction of antioxidants from plant materials.