fermentation，ammonia响应面法优化高剪切分散乳化提取悬钩子多酚

doi:10.3969/j.issn.1673-1689.2014.04.004

首页 > 过刊浏览>2014年第33卷第4期 >355-360. DOI:10.3969/j.issn.1673-1689.2014.04.004

fermentation，ammonia响应面法优化高剪切分散乳化提取悬钩子多酚
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                        10.3969/j.issn.1673-1689.2014.04.004
                    
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High-Speed Shear Treatment for Extraction of Polyphenol from Raspberries Via Response Surface Optimization

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摘要:

为探究提取小浆果悬钩子中活性成分多酚的最佳工艺参数，采用高剪切分散乳化提取技术，探讨了提取溶液浓度，高剪机转速，剪切时间3个因素对悬钩子多酚提取含量的影响。在单因素水平分析基础上，运用响应面优化设计试验对提取工艺进一步优化，由 Design-Expert 7.0.0软件分析确定了悬钩子多酚的最佳提取条件，考虑到实际操作的便利，将最佳工艺参数修正为：提取溶液体积分数：85%，高剪机转速：18 000 r/min，剪切时间：220 s。经验证试验证实，优化后悬钩子提取物中多酚质量分数为（713.89 ±0.66） mg/hg 鲜果。总黄酮和花色苷的质量分数分别为（229.97±1.37） mg/hg鲜果和（28.75±0.43） mg/hg鲜果。与传统的超声波、微波等辅助提取法相比，高剪切分散乳化技术提取法大大缩短了提取时间，避免了有效成分的损失与变性，是一种极具应用前景的方法。

Abstract:

In this paper, the best technology of extraction polyphenols from raspberry was discussed. A high-speed shear dispersing emulsifier(HSDE) was used to treat raspberry. The effects of the acetone concentration, HSDE rotary speed, treatment time were investigated. A predictive polynomial quadratic model was set up by means of central composite design and used to optimize these treatment conditions by response surface methodology. The optimal HSDE treatment conditions were determined as 85% of the acetone concentration, 18 000 r/min of HSDE rotary speed, 186s of treatment time. After optimization polyphenol content of raspberries were 710.69 mg/hg fresh weights. The contents of flavonols and anthocyanin were 219.997 mg/hg and 26.751 mg/hg fresh weights. Compared to conventional ultrasonic wave assisted extraction for polyphenol from raspberries greatly saved extraction time and avoided the loss and degeneration of the active principle. In conclusion, HSDE treatment is a good pretreatment strategy that can provide a high disruption rate in a short time.

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樊梓鸾,林秀芳,王丽,王振宇. fermentation，ammonia响应面法优化高剪切分散乳化提取悬钩子多酚[J].食品与生物技术学报,2014,33(4):355-360.

FAN Ziluan, LIN Xiufang, WANG Li, WANG Zhenyu. High-Speed Shear Treatment for Extraction of Polyphenol from Raspberries Via Response Surface Optimization[J]. Journal of Food Science and Biotechnology,2014,33(4):355-360.

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在线发布日期: 2014-10-19
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