响应面法优化美味牛肝菌多酚的提取工艺研究

以美味牛肝菌为原料,研究不同液料比、乙醇体积分数、提取时间、提取温度和提取次数对多酚提取率的影响,并在单因素试验结果的基础上,通过响应面法优化美味牛肝菌多酚的提取工艺。结果表明,美味牛肝菌多酚的最佳提取工艺条件为:液料比37(mL/g),乙醇体积分数57%,提取时间90min,提取温度45℃,提取2次,在此条件下多酚的提取率为1.33%±0.02%。试验结果为美味牛肝菌多酚的生物活性研究及功能调味料开发提供了一定的技术参考。

Optimization of the Extraction Process of Polyphenols from Boletus edulis by Response Surface Methodology

Take Boletus edulis as the raw material,the effect of different liquid-solid ratios,ethanol volume fractions,extraction time,extraction temperatures and extraction times on the extraction rates of polyphenols.According to the results of single-factor experiment,the response surface methodology is used to optimize the extraction process of polyphenols from Boletus edulis.The results show that the optimal extraction process conditions are as follows:liquid-solid ratio is 37(mL/g),ethanol volume fraction is 57%,extraction time is 90 min,extraction temperature is 45℃and extraction times is twice,under such conditions,the extraction rate of polyphenols is 1.33%±0.02%.The experimental results have provided some technical references for the further research on the biological activity of polyphenols from Boletus edulis and the development of functional seasoning.