响应面优化紫果西番莲维生素C的超声辅助提取工艺

Optimization of Ultrasound-assisted Extraction of Vitamin C in the Purple Passionfruit by Response Surface Methodology

摘要: 本文以紫果西番莲为研究对象,首先研究了不同酸提取溶剂对紫果西番莲果肉提取液中维生素C含量的影响,然后采用单因素试验和响应面分析法优化维生素C提取的工艺,考察液料比、超声温度、超声时间和超声功率对其提取液中维生素C含量的影响。结果表明:提取剂为2%的草酸时,紫果西番莲维生素C提取量最高,其最佳工艺为液料比4:1 mL/g、超声温度43℃、超声时间18 min和超声功率310 W,测得紫果西番莲果肉提取液中维生素C含量为0.5316 mg/g,与预测的理论含量相近。

Abstract: Purple passion fruit as the study object in this paper,effects of different kinds of acid extraction solvent on the determination results of vitamin C in the purple passionfruit,effects of material to solvent ratio,ultrasonic time and ultrasonic power on the extraction of vitamin C were studied by single factor and response surface methodology. The results showed that 2% oxalic acid was the best extraction solvent for vitamin C from purple passion fruit,and the optimal extraction technology was as follows:material to solvent ratio 4:1 mL/g,ultrasonic temperature 43℃,ultrasonic time 18 min,ultrasonic power 310 W,the vitamin C content of purple passion fruit was 0.5316 mg/g,the results are close to the theory of the prediction.