响应面法优化超声波辅助提取猕猴桃果皮多酚工艺研究
Optimization of ultrasound-assisted extraction of polyphenols from kiwifruit peel using response surface methodology
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摘要: 采用超声波辅助提取猕猴桃果皮多酚,并利用响应面法对多酚提取工艺进行优化。在单因素实验的基础上,采用四因素三水平的响应面实验优化设计,研究超声波功率、提取时间、提取温度、液料比对多酚提取量的影响。结果显示最佳提取工艺条件为:超声波功率384.00 W,提取时间30 min,提取温度65.00℃,液料比23.00 m L/g,多酚提取量的实验值为（28.10±0.38）mg GAE/g,与理论预测值（28.14 mg GAE/g）相差不大。通过体外1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除力测定多酚的抗氧化性,并且得到猕猴桃果皮多酚的EC50值为0.13 mg/m L,说明提取的多酚具有很好的抗氧化性。Abstract: The polyphenol was extracted by ultrasonic assisted method, and the extraction process was optimized by response surface method.On the basis of single factor experiment, the response surface experiment with four factors and three levels was used to study the effect of ultrasonic power, extraction time, extraction temperature and liquid-solid ratio on the extraction rate of polyphenols.The results showed that the optimal extraction conditions were ultrasonic powder of 384.00 W, extraction time of30.00 min, extraction temperature of 65.00 ℃ and liquid to solid ratio of 23.00 m L/g, under these conditions, the experimental TPY was ( 28.10 ± 0.38) mg GAE/g, which was well matched with the predicted values ( 28.14 mg GAE/g) . In addition, the antioxidative activity of the polyphenols was investigated by measuring its scavenging ability on 1, 1-diphenyl-2-picryl-hydrazyl ( DPPH) in vitro, and EC50 value of extracted kiwifruit peel polyphenols was 0.13 mg/m L.The results indicated that the extracted polyphenols had good antioxidant activity.
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