| 响应面法优化超声-微波协同辅助提取金柚幼果总黄酮工艺 |
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| 引用本文： | 王琴,罗洁莹,柳建良,刘袆帆.响应面法优化超声-微波协同辅助提取金柚幼果总黄酮工艺[J].食品研究与开发,2020,41(2):83-91. |
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| 作者姓名： | 王琴 罗洁莹 柳建良 刘袆帆 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院，广东广州510000；梅州市金柚研究院，广东梅州514021 |
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| 基金项目： | 广东省重点领域研发计划项目（2019B020238003） |
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| 摘 要： | 利用响应面分析法对金柚幼果黄酮的超声-微波协同辅助提取工艺进行优化。分别研究提取过程中微波功率、超声波功率、液料比和提取时间4个因素对金柚幼果总黄酮得率的影响,并对这4个因素做四因素三水平的响应面分析。结果表明,最优提取工艺参数是微波功率为410 W,超声波功率为420 W,液料比为11∶1(mL/g),提取时间为42 min。在最优工艺下,总黄酮的提取率达68.57%。
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| 关 键 词： | 超声-微波协同辅助技术 金柚幼果 总黄酮 响应面法 工艺优化 |
| 收稿时间： | 2019/2/19 0:00:00 |
Optimization of Ultrasonic-Microwave-Assisted Extraction of Total Flavonoids from Pemelo Young Fruit by Response Surface Methodology |
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| WANG Qin,LUO Jie-ying,LIU Jian-liang,LIU Hui-fan.Optimization of Ultrasonic-Microwave-Assisted Extraction of Total Flavonoids from Pemelo Young Fruit by Response Surface Methodology[J].Food Research and Developent,2020,41(2):83-91. |
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| Authors: | WANG Qin LUO Jie-ying LIU Jian-liang LIU Hui-fan |
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| Affiliation: | (College of Light Industry and Food Technology,Zhongkai University of Agricultural and Engineering,Guangzhou 510000,Guangdong,China;Meizhou Golden Pomelo Research Institute,Meizhou 514021,Guangdong,China) |
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| Abstract: | Response surface analysis was used to optimize the ultrasonic-microwave extraction process of flavonoids from grapefruit puree.The effects of microwave power,ultrasonic power,liquid material ratio and extraction time on the extraction rate of flavonoids in pemelo young fruit was studied and response surface model to optimize the extraction conditions was adopted.The results showed that the optimum technical parameters was time of 42 min,ultrasonic power of 420 W,microwave power of 410 W,solid-liquid ratio of 11∶1(mL/g).Under these conditions,the naringin extraction rate of was 68.57%. |
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| Keywords: | ultrasonic-microwave assisted pemelo young fruit total flavonoids response surface methodology optimization |
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