响应面优化超声-微波协同提取紫米原花青素工艺

Optimization of ultrasound-microwave assisted extraction of proanthocyanidin from brown rice by response surface methodology

摘要: 为提高紫米原花青素的得率,本文采用超声波-微波协同提取紫米中原花青素,以单因素实验为基础,根据中心组合(Box-Behnken)实验设计,采用四因素三水平对主要影响因素进行优化,得到超声波-微波协同提取紫米中原花青素最佳工艺条件为乙醇体积分数50%,液料比22 mL/g,超声功率400 W,超声时间33 min,微波功率350 W,微波时间3.3 min,紫米中原花青素得率7.09%±0.01%。

Abstract: In order to improve the yield of brown rice, ultrasonic wave and microwave were used to strengthen extraction of proanthocyanidin from brown rice.On the basis of single factor tests,the method of the central composite experimental design (BOX-Behnken) was used to optimal of ultrasound-assisted extraction of proanthocyanidins form brown rice by four factors and three levels.The results indicated that the extractive conditions were optimized as follows:ethanol volume fraction 50%; ratioof liquor to solvent,22 (mL/g); ultrasonic power 400W; ultrasonication time 33 min; microwave power,350 W; subsequent microwave treatment 3.3 min; and.The extraction yield was 7.09%±0.01%.