摘要
以提高余甘果肉中的多酚提取率为目的,采用超声波辅助乙醇提取。以乙醇浓度80%为固定条件,通过4组单因素试验探讨了超声波提取温度、功率、提取时间及料液比对余甘多酚提取效果的影响;运用BoxBehnken设计,通过3因素3水平的响应面分析法优化了超声波辅助乙醇提取余甘多酚的工艺。结果表明:在乙醇浓度80%,料液比1 g∶25 mL条件下,余甘多酚的最佳超声波辅助乙醇提取的工艺条件为超声波提取温度43.80℃,功率250.96 W,提取时间23.90 min。按此工艺条件提取的余甘多酚提取率为17.21%。
To increase the extraction rate of polyphenol from the flesh of Phyllanthus emblica L.,ultrasonic-assisted ethanol was applied.Under the condition of 80％ of ethanol concentration,four groups of single factor tasts were designed to investigate the effects of temperature,power,duration and ratio of material to liquid on the ultrasonic extraction results of polyphenol from Phyllanthus emblica L..Box-Behnken design was adopted and the response surface analysis method of 3 factors and 3 levels was applied to optimize the technology of ultrasonic-assisted ethanol to extract polyphenol from Phyllanthus emblica L.The results showed as follows.Under the conditions of 80％ ethanol concentration and 1 g∶25 mL of the ratio of material to liquid,the optimized technological parameters for ultrasonic-asisted ethanol to extract polyphenol from Phyllanthus emblica L.were 43.80 ℃ of temperature,250.96 W of ultrasonic power,and 23.90 min of duration.,17.21％ of extraction rate of polyphenol from Phyllanthus emblica L was achieved by this technology,the same as the prediction value in the model.
出处
《热带作物学报》
CSCD
北大核心
2013年第12期2489-2494,共6页
Chinese Journal of Tropical Crops
关键词
余甘
多酚
超声波
乙醇提取
响应面法
Phyllanthus emblica L.
Polyphenol
Ultrasonic
Extraction by ethanol
The method of response surface analysis
