摘要
为开发利用琯溪蜜柚柚皮中黄酮资源,本文采用超声波辅助乙醇提取法对琯溪蜜柚柚皮中的黄酮进行提取研究,采用单因素和响应面分析法探究琯溪蜜柚柚皮中黄酮的提取工艺。优化的最佳提取条件为:液料比30∶1 mL/g、乙醇浓度67%、超声频率163 W、超声温度35℃和超声提取时间50 min。在此条件下黄酮提取率预测值为4.84%,黄酮提取率实测值为4.90%,证明模型理论预测值与实际值拟合效果良好。本实验优化了琯溪蜜柚柚皮黄酮提取的超声波辅助提取工艺,为琯溪蜜柚黄酮的提取利用提供工艺参考。
In order to develop and utilize flavonoids in Guanxi honey pomelo peel,ultrasonic assisted ethanol extraction method was used to extract flavonoids from pomelo peel of Guanxi honey,and single factor and response surface analysis method were used to explore the extraction process of flavonoids from pomelo peel of Guanxi honey.The optimal extraction conditions were optimized as follows:Liquid-solid ratio:30∶1 mL/g,ethanol concentration:67%,ultrasonic frequency:163 W,ultrasonic temperature:35℃,and ultrasonic extraction time:50 min.Under these conditions,the predicted value of flavonoid extraction rate was 4.84%,and the measured value of flavonoid extraction rate was 4.90%,which proved that the theoretical predicted value of the model had a good fitting effect with the actual value.The ultrasonic assisted extraction process of flavonoids from Guanxi honey pommel peel was optimized,and providing a reference for the extraction and utilization of flavonoids from pomelo peel in Guanxi.
作者
晏幸
戴宇琪
欧丽明
胡阳
魏好程
倪辉
陈艳红
YAN Xing;DAI Yu-qi;OU Li-ming;HU Yang;WEI Hao-cheng;NI Hui;CHEN Yan-hong(College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China)
出处
《食品工业科技》
CAS
北大核心
2020年第17期135-140,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(U1805235)
福建省教育厅(JAT170306)
福建省教育厅项目(JT180288)
福建省自然科学基金项目(2017J01634)
2018年漳州市科技重大专项资助项目(zz2018ZD14)。
关键词
琯溪蜜柚
黄酮
超声辅助提取
响应面法
工艺优化
Guanxi honey pomelo
flavonoids
ultrasonic assisted
response surface method
optimization
作者简介
晏幸(1993-),女,硕士研究生,研究方向:食品生物化学,E-mail:983543562@qq.com;通讯作者:陈艳红(1981-),女,硕士,实验师,研究方向:食品检测,E-mail:yanhongchen@jmu.edu.cn。
