| 响应面法优化酶法提取红薯叶总黄酮的工艺 |
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| 引用本文： | 李佩艳,王锋,尹飞,刘建学,戚艳艳,熊瑞,裴亚锋.响应面法优化酶法提取红薯叶总黄酮的工艺[J].食品工业科技,2012(1):275-277,281. |
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| 作者姓名： | 李佩艳 王锋 尹飞 刘建学 戚艳艳 熊瑞 裴亚锋 |
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| 作者单位： | 1. 河南科技大学食品与生物工程学院,河南洛阳,471003
2. 河南科技大学农学院,河南洛阳,471003 |
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| 基金项目： | 河南科技大学大学生研究训练计划(SRTP)项目(2011118);河南科技大学人才科学研究基金 |
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| 摘 要： | 以红薯叶为原料,优化红薯叶总黄酮的酶法提取工艺。以酶用量、酶解时间和酶解温度为三因素,以总黄酮的提取量为考察指标,进行中心组合实验设计,并采用响应面法进行分析。实验结果表明红薯叶总黄酮的最佳工艺条件为:酶用量为0.65%,酶解时间88min,酶解温度为51℃,在此条件下,红薯叶总黄酮的提取量最高,可达176.15mg/g。
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| 关 键 词： | 红薯叶 总黄酮 酶法提取 响应面法 |
Optimization of enzyme-assisted extraction of flavanoids from sweet potato leaves by response surface analysis |
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| LI Pei-yan,WANG Feng,YIN Fei,LIU Jian-xue,QI Yan-yan,XIONG Rui,PEI Ya-feng.Optimization of enzyme-assisted extraction of flavanoids from sweet potato leaves by response surface analysis[J].Science and Technology of Food Industry,2012(1):275-277,281. |
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| Authors: | LI Pei-yan WANG Feng YIN Fei LIU Jian-xue QI Yan-yan XIONG Rui PEI Ya-feng |
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| Affiliation: | 1 (1.College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471003,China;2.College of Agronomy,Henan University of Science and Technology,Luoyang 471003,China) |
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| Abstract: | Enzyme extraction was applied to the extraction of flavanoids.The extraction technique was optimized using response surface methodology.Effects of enzyme amount,enzymolysis time and enzymolysis temperature on extraction yield of flavanoids were investigated.Response surface central composition design was applied to optimize these factors by considered the interactions between the variables.A quadratic polynomial regression model was developed.The optimal enzyme extraction conditions were as follows:enzyme amount 0.65%,enzymolysis time 88min and enzymolysis temperature 51℃.Under these conditions,the flavanoids from sweet potato leaves could reach to 176.15mg/g. |
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| Keywords: | sweet potato leaves flavanoids enzyme extraction response surface method |
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