食品科学 ›› 2010, Vol. 31 ›› Issue (10): 47-52.doi: 10.7506/spkx1002-6630-201010010

• 工艺技术 • 上一篇    下一篇

超声波辅助法提取菜籽皮中原花色素工艺优化

潘丽军,范婷婷,姜绍通,操丽丽   

  1. 合肥工业大学生物与食品工程学院
  • 收稿日期:2009-08-12 出版日期:2010-05-15 发布日期:2010-12-29
  • 通讯作者: 潘丽军 E-mail:panlijun1955@163.com
  • 基金资助:

    “十一五”国家科技支撑计划项目(2006BAD05A12)

Optimization of Ultrasonic-assisted Extraction of Proanthocyanidins from Rapeseed Shell

PAN Li-jun,FAN Ting-ting,JIANG Shao-tong,CAO Li-li   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Received:2009-08-12 Online:2010-05-15 Published:2010-12-29
  • Contact: PAN Li-jun E-mail:panlijun1955@163.com

摘要:

以菜籽皮为原料,在单因素试验的基础上,通过四因素二次旋转正交组合设计,对超声波辅助法提取菜籽皮中原花色素的条件进行研究。结果表明:原料粒度60 目,乙醇体积分数54%,料液比1:12(脱脂菜籽皮:乙醇,g/mL),超声时间22.5min 的条件下,原花色素的提取率为37.12%。

关键词: 菜籽皮, 原花色素, 超声波, 提取, 响应曲面

Abstract:

To optimize proanthocyanidins yield from rapeseed shell extracted by ultrasonic-assisted extraction, single factor experiments followed by response surface analysis combined with a 4-variable quadratic orthogonal rotation combination design were carried out. Results showed that the optimal ultrasonic-assisted extraction, namely using 54% aqueous ethanol to extract the powdered material having particle size of 60 mesh at a material/liquid ratio of 1:12 (g/mL) with the assistance of 22.5 min ultrasonic treatment, resulted in a proanthocyanidins yield of up to 37.12%.

Key words: rapeseed shell, proanthocyanidins, ultrasonic assistance, extraction, response surface methodology

中图分类号: