食品科学

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响应面法优化莲藕中结合态阿魏酸的提取工艺

谢 玮,严守雷*,李春丽,王清章,李 洁   

  1. 华中农业大学食品科学技术学院,湖北 武汉 430070
  • 出版日期:2014-05-25 发布日期:2014-05-29
  • 通讯作者: 严守雷
  • 基金资助:

    “十二五”国家科技支撑计划项目(2012BAD27B03)

Optimization of Alkaline Hydrolysis of Lotus Root for Bound Ferulic Acid by Response Surface Methodology

XIE Wei, YAN Shou-lei*, LI Chun-li, WANG Qing-zhang, LI Jie   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2014-05-25 Published:2014-05-29
  • Contact: YAN Shou-lei

摘要:

为从莲藕中提取出结合态阿魏酸,首先用质量分数75%乙醇除去莲藕中游离态阿魏酸,再用NaOH溶液提取结合态阿魏酸,紫外分光光度法在324 nm波长处测定其含量。通过单因素试验对影响结合态阿魏酸提取的4 个因素即NaOH浓度、提取温度、提取时间、液固比进行初步优化分析,再通过Box-Behnken试验设计和响应面优化最终提取条件。结果表明:NaOH溶液浓度1.49 mol/L、提取时间2.66 h、提取温度84.45℃、液固比5.5∶1(mL/g)为最佳提取工艺,在此条件下,莲藕中结合态阿魏酸提取率为0.217 mg/g(以干质量计)。

关键词: 莲藕, 提取, 结合态阿魏酸, 比色法, 响应面法优化

Abstract:

In this work, bound ferulic acid (FA) was extracted from lotus root with NaOH solution following the removal
of free FA with 75% ethanol solution. FA content was spectrometrically determined at 324 nm, where it had characteristic
absorption. A preliminary investigation into four extraction parameters including NaOH concentration, temperature,
extraction time and solvent-to-solid ratio was carried out by one-factor-at-a-time design. By using Box-Behnken design and
response surface analysis, the optimal extraction conditions were established as follows: NaOH concentration,1.49 mol/L;
extraction time, 2.66 h; extraction temperature, 84.45 ℃, and solvent-to-solid ratio, 5.5:1 (mL/g). Under the optimized
conditions, the yield of found FA from lotus root was 0.217 mg/g (by dry weight).

Key words: lotus root, extraction, bound ferulic acid, colorimetric method, response surface methodology (RSM)

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