响应面试验优化藜麦种子多酚提取工艺及其品种差异

doi:10.7506/spkx1002-6630-201604002

食品科学

响应面试验优化藜麦种子多酚提取工艺及其品种差异

阙淼琳，蒋玉蓉*，曹美丽，陈琪，魏述英，陆国权*

浙江农林大学农业与食品科学学院，浙江临安 311300

出版日期:2016-02-25 发布日期:2016-02-23
通讯作者: 蒋玉蓉,陆国权
基金资助:
国家自然科学基金青年科学基金项目（31301372）；浙江省重大科技专项计划项目（2011C12030）；
青海省海西州科技项目（2012-Y01）

Optimization of Polyphenols Extraction from Quinoa Grains by Response Surface Methodology and Differences in Polyphenol Content among Different Varieties

QUE Miaolin, JIANG Yurong*, CAO Meili, CHEN Qi, WEI Shuying, LU Guoquan*

School of Agricultural and Food Science, Zhejiang A&F University, Lin’an 311300, China

Online:2016-02-25 Published:2016-02-23
Contact: JIANG Yurong,LU Guoquan

摘要/Abstract

摘要：

利用响应面分析法对藜麦种子多酚的提取工艺进行优化。在单因素试验的基础上，选取乙醇体积分数、料液比、浸提温度进行三因素三水平的Box-Behnken研究，并运用Design-Expect 8.0软件对试验数据进行分析，通过响应面分析法对提取条件进行了优化。结果显示，藜麦种子多酚的最佳提取条件为：料液比1∶40（g/mL）、浸提温度84 ℃、乙醇体积分数56%。在此条件下品种“PI634920”多酚提取量为2.273 mg/g。各因素对多酚提取量的影响程度依次为：乙醇体积分数＞浸提温度＞料液比。同时发现藜麦种子多酚含量存在明显的品种间差异，其中品种“PI596293”的多酚含量最高，达2.72 mg/g。

关键词: 藜麦, 多酚提取, 响应面分析, 工艺优化, 品种差异

Abstract:

The optimum extraction conditions of polyphenols from quinoa grains were investigated in this study. On the
basis of single factor experiments, alcohol concentration, solid/liquid ratio and extraction temperature were selected for
a three-factor, three-level Box-Behnken experimental design. In addition, Design-Expect 8.0 software was employed to
analyze the experimental data and the response surface methodology was applied to optimize the extraction conditions. The
results suggested that optimal extraction conditions were determined as 56% ethanol as the extraction solvent, an extraction
temperature of 84 ℃ (water-based heating) and a solid/liquid ratio of 1:40 (g/mL). Under these optimized conditions, the
extraction yield of polyphenols from quinoa grains of the variety “PI634920” was 2.273 mg/g. The sequence of factors
affecting the extraction yield of polyphenols was as follows: alcohol concentration > extraction temperature > solid/liquid
ratio. Meanwhile, great variation in polyphenol content of quinoa grains was found among 20 different varieties, of which
the variety “PI596293” had the highest polyphenol content (2.72 mg/g).

Key words: quinoa, polyphenol extraction, response surface methodology, process optimization, varietal differences

中图分类号:

S56
TS218

阙淼琳，蒋玉蓉，曹美丽，陈琪，魏述英，陆国权. 响应面试验优化藜麦种子多酚提取工艺及其品种差异[J]. 食品科学, doi: 10.7506/spkx1002-6630-201604002.

QUE Miaolin, JIANG Yurong, CAO Meili, CHEN Qi, WEI Shuying, LU Guoquan. Optimization of Polyphenols Extraction from Quinoa Grains by Response Surface Methodology and Differences in Polyphenol Content among Different Varieties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201604002.

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响应面试验优化藜麦种子多酚提取工艺及其品种差异

Optimization of Polyphenols Extraction from Quinoa Grains by Response Surface Methodology and Differences in Polyphenol Content among Different Varieties

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