食品科学 ›› 2011, Vol. 32 ›› Issue (6 ): 71-75.doi: 10.7506/spkx1002-6630-201106016

• 工艺技术 • 上一篇    下一篇

响应面法优化越橘花色苷微波辅助提取工艺参数

吕春茂1,2,王新现2,董文轩1,*,孟宪军2,王 博2   

  1. 1.沈阳农业大学园艺学院 2.沈阳农业大学食品学院
  • 收稿日期:2010-05-21 修回日期:2011-01-21 出版日期:2011-03-25 发布日期:2011-03-03
  • 通讯作者: 吕春茂 E-mail:bt_lcm@126.com
  • 基金资助:
    沈阳市青年人才基金计划项目(1081240-1-02);沈阳农业大学博士后基金项目

Optimization of Microwave-assisted Extraction Process for Anthocyanins from Bilberry by Response Surface Methodology

LU Chun-mao1,2,WANG Xin-xian2,DONG Wen-xuan1,*,MENG Xian-jun2,WANG Bo2   

  1. 1. School of Horticulture, Shenyang Agricultural University, Shenyang 110866, China ;
    2. School of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Received:2010-05-21 Revised:2011-01-21 Online:2011-03-25 Published:2011-03-03
  • Contact: LU Chun-mao E-mail:bt_lcm@126.com

摘要: 为优化越橘花色苷提取工艺,运用微波辅助提取法,以含盐酸1%的乙醇溶液为提取剂,通过单因素试验对微波功率、时间、溶剂体积分数和温度等工艺条件进行研究,并通过提取工艺的响应面法,得出越橘果实花色苷的提取回归方程。结果表明,越橘果实花色苷的最佳提取工艺条件为微波功率500W、提取时间7min、乙醇体积分数55%、温度51℃。最优工艺条件下提取量为(1.47±0.15)mg/g。

关键词: 越橘, 花色苷, 提取工艺, 单因素, 响应面法

Abstract: In order to optimize the microwave-assisted extraction process for anthocyanins from bilberry using 1% HCl ethanol as the solvent, response surface methodology was used to explore the effects of microwave power, microwave treatment time, solvent concentration and extraction temperature on extraction rate of anthocyanins on the basis of single-factor investigations. Results indicated that the optimal extraction conditions for anthocyanins from bilberry was microwave powder of 500 W, microwave treatment time of 7 min, solvent concentration of 55%, and extraction temperature of 51 ℃. Under the optimal extraction conditions, their extraction efficienc of anthocyanins from bilberry was (1.47 ± 0.15) mg/g.

Key words: bilberry, anthocyanins, extraction processing, response surface methodology (RSM)

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