响应面法优化草莓中花青素提取工艺参数

采用超声辅助提取草莓中花青素,并利用响应面分析法（RSM）对草莓花青素的提取工艺进行优化,在单因素实验基础上选取实验因素与水平,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法对各个因素的显著性和交互作用进行分析,结果表明,料液比对草莓花青素提取量影响最为显著,草莓花青素提取的最优工艺条件为超声功率90W、超声时间14min、料液比1:16、提取温度44℃,在此条件下,花青素提取量实际可达1657.3μg/g,与理论值（1737.3μg/g）基本一致。 

Optimization for extraction of anthocyanin from strawberry fruit using response surface methodology

The anthocyanin of strawberry fruits was extracted by ultrasonic -assisted method in this paper. Response surface methodology (RSM) was proposed to optimize the extraction process. The experimental factors and levels were chosen according to the results of single factor experiment. The significance and interaction of factors were carried out using response surface method (4 factors and 3 levels) in terms of Box -Behnken. Results showed that solid -liquid ratio was the most significant factor affecting the extraction rate, According to the result of optimization, strawberry anthocyanin should be extracted with solid-liquid ratio 1∶16 under 90W ultrasonic power for 14min at the temperature of 44℃. Under this condition, the actual extracted amount of anthocyanin was 1657.3μg/g, which was consistent to the theoretical value (1737.3μg/g) .