响应面法优化超声辅助离子液体提取黑豆花青素工艺研究

以离子液体为提取剂,采用离子液体-超声波辅助提取黑豆花青素,考察了提取温度、超声时间、离子液体浓度、料液比对黑豆花青素提取率的影响,采用响应曲面法对提取工艺进行优化,同传统提取工艺进行了比较。结果表明,最佳提取条件为:离子液体浓度0.9mol/L、料液比1∶51(g/mL)、提取温度44℃、超声时间45min。在此条件下黑豆花青素的提取率为4.118mg/g,预测值和实际测定值接近,提取率高于传统提取方法。响应曲面法优化离子液体-超声波辅助提取黑豆花青素稳定、可行。

Optimization of Ultrasound-assisted Ionic Liquid Extraction of Anthocyanins from Black Beans by Response Surface Methodology

Using ionic liquid as the extractant, the anthocyanins from black beans is extracted by ionic liquid- ultrasound assisted extroction method. The effects of extraction temperature, ultrasonic time, ionic liquid concentration and ratio of material to liquid on the extraction rate of anthocyanins from black beans are investigated. The extraction process is optimized by response surface methodology and compared with the traditional extraction process. The results show that the optimum extraction conditions are as follows: the concentration of ionic liquid is 0.9 mol/L, the ratio of solid to liquid is 1∶51 (g/mL), the extraction temperature is 44 ℃, and the ultrasonic time is 45 min. Under these conditions, the extraction rate of anthocyanins from black beans is 4.118 mg/g, the predicted value is close to the actual measured value, and the extraction rate is higher than the traditional extraction method. Response surface methodology (RSM) is a stable and feasible method to optimize the extraction of anthocyanins from black beans by ionic liquid-ultrasound assisted extraction method.