超声辅助提取福橘果皮类胡萝卜素的工艺优化

以福橘果皮为试材,采用超声辅助提取福橘果皮中的类胡萝卜素。通过单因素实验初步确定试验因素和水平,通过响应面(Box-Behnken)试验设计法探究福橘果皮类胡萝卜素提取的最佳提取工艺。结果表明,单因素和响应面试验得到的最佳提取条件是液料比、超声功率和温度分别为59:1 (mL/g)、240 W和50 ℃,提取次数2次,提取时间10 min。在此条件下福橘果皮总类胡萝卜素实际提取量与预测值基本一致,达到(0.747±0.027) mg/g。本研究不仅优化了福橘果皮类胡萝卜素的提取工艺,也可为福橘的综合利用提供技术依据。

Optimization of Ultrasonic Assisted Extraction of Carotenoids from Fuju Peel

In this experiment,ultrasound-assisted extraction was used to extract carotenoids from Fuju peel. On the basis of single factor experiments,the extraction process was optimized by response surface analysis with liquid-solid ratio,extraction temperature,and ultrasonic power as influencing factors and extraction amount of carotenoids as response value. The results showed that the best carotenoid extraction effect was achieved under the conditions of liquid-to-material ratio,ultrasonic power and temperature was 59:1 (mL/g),240 W and 50 ℃,and the number of extractions was twice,the extraction time was 10 minutes.Under these conditions,the total carotenoids extracted from Fuju peel was(0.747±0.027) mg/g,which was basically consistent with the predicted value. This study not only optimizes the extraction process of carotenoids from Fuju peel,but also provides guidance for comprehensive utilization of Fuju.