响应面法优化黑粒小麦麸皮多酚提取工艺

Optimization of extraction process of polyphenol from black wheat bran by response surface methodology

摘要: 以黑粒小麦麸皮为原料,选用乙醇为溶剂,考察乙醇浓度、提取温度、料液比、超声波功率、提取时间、提取次数对多酚得率的影响,在单因素实验基础上,通过响应面法优化黑粒小麦麸皮多酚的最佳提取条件。实验结果表明:乙醇浓度58%,料液比1∶22(g/m L),超声功率60 W,50℃条件下超声波作用37 min,提取2次。在此条件下,麸皮中多酚得率为3.545 mg/g,优化后的提取工艺对黑粒小麦麸皮多酚的提取有一定的指导意义。

Abstract: Alcohol aqueous solution was used to extract polyphenol from black grain bran with ultrasonic-assisted method.The influences of alcohol concentration, extraction temperature, solid-to-liquid ratio, ultrasonic power, extraction duration and extraction times on yield of polyphenol were investigated.Based on single factor experiment, surface response design was used to optimize the extraction technology.The optimized extraction parameters were as follows: alcohol concentration of 58%, solid-to-liquid ratio of 1 ∶ 22 ( g/m L) , ultrasonic power of 60 W, extraction temperature of 50 ℃, extraction duration and times of37 min and 2 times, respectively. Under the optimized condition, the yield of total polyphenol was the highest, which reached3.545 mg/g. The ptimized technology would be conductive in the industrial extraction of polyphenol from black wheat bran.