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响应面优化紫果西番莲维生素C的超声辅助提取工艺
引用本文:贺银菊,杨再波,彭莘媚,杨艳,彭召旭.响应面优化紫果西番莲维生素C的超声辅助提取工艺[J].食品工业科技,2020,41(1):119-124.
作者姓名:贺银菊  杨再波  彭莘媚  杨艳  彭召旭
作者单位:1. 黔南民族师范学院化学化工学院, 贵州都匀 558000;2. 贵州省高校民族药用植物资源开发工程研究中心, 贵州都匀 558000
基金项目:贵州省科学技术联合基金项目(LH字[2015]7714)中央财政专项子项目(qnsy2015zczy05)。校级产学研基地(Qnsyk201603)贵州省教育厅自然科研青年项目(黔教科[2014]314号)
摘    要:本文以紫果西番莲为研究对象,首先研究了不同酸提取溶剂对紫果西番莲果肉提取液中维生素C含量的影响,然后采用单因素试验和响应面分析法优化维生素C提取的工艺,考察液料比、超声温度、超声时间和超声功率对其提取液中维生素C含量的影响。结果表明:提取剂为2%的草酸时,紫果西番莲维生素C提取量最高,其最佳工艺为液料比4:1 mL/g、超声温度43℃、超声时间18 min和超声功率310 W,测得紫果西番莲果肉提取液中维生素C含量为0.5316 mg/g,与预测的理论含量相近。

关 键 词:响应面    超声辅助提取    紫果西番莲    维生素C
收稿时间:2019-03-28

Optimization of Ultrasound-assisted Extraction of Vitamin C in the Purple Passionfruit by Response Surface Methodology
HE Yin-ju,YANG Zai-bo,PENG Xin-mei,YANG Yan,PENG Zhao-xu.Optimization of Ultrasound-assisted Extraction of Vitamin C in the Purple Passionfruit by Response Surface Methodology[J].Science and Technology of Food Industry,2020,41(1):119-124.
Authors:HE Yin-ju  YANG Zai-bo  PENG Xin-mei  YANG Yan  PENG Zhao-xu
Affiliation:1. School of Chemistry and Chemical Engineering, Qiannan Normal University for Nationalities, Duyun 558000, China;2. Guizhou Province College Research Center of Ethnical Medicinal Plant Resources Ex-ploitation Engineering, Duyun 558000, China
Abstract:Purple passion fruit as the study object in this paper,effects of different kinds of acid extraction solvent on the determination results of vitamin C in the purple passionfruit,effects of material to solvent ratio,ultrasonic time and ultrasonic power on the extraction of vitamin C were studied by single factor and response surface methodology. The results showed that 2% oxalic acid was the best extraction solvent for vitamin C from purple passion fruit,and the optimal extraction technology was as follows:material to solvent ratio 4:1 mL/g,ultrasonic temperature 43℃,ultrasonic time 18 min,ultrasonic power 310 W,the vitamin C content of purple passion fruit was 0.5316 mg/g,the results are close to the theory of the prediction.
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