首页|响应面优化震荡辅助提取乌梅柠檬酸工艺及在黄花菜着色中的应用

响应面优化震荡辅助提取乌梅柠檬酸工艺及在黄花菜着色中的应用

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研究旨在优化振荡提取乌梅中柠檬酸工艺并对其黄花菜着色研究.采用高效液相色谱法测定柠檬酸含量,以柠檬酸的总含量为考察指标,基于单因素(时间、温度、振荡频率和料液比)试验结果,利用Box-Behnken设计-响应面法优化提取工艺,将乌梅提取液应用于黄花菜着色.结果表明,乌梅最优的提取工艺为温度60 ℃、提取时间60 min,振荡速度为261 r/min以及料液比为0.067,此工艺条件下,乌梅柠檬酸得率可达到17.5%,与模型预测值相比相对误差为1.44%,优化后工艺条件实用性强、可信度高.黄花菜的着色试验表明:当乌梅提取液中柠檬酸的浓度为3.4%-8.5%时对水黄花菜的着色效果较好.总之,振荡提取法提取乌梅中柠檬酸的工艺简单、得率高,提取液呈现较好的着色效果,为乌梅柠檬酸的深入研究和应用开发提供了一定的参考.
Optimization of Citric Acid Extraction from Dark-plum with Response Surface Methodology Assisted by Shock Extraction and Its Application in the Dyeing of Day Lily
This study aims to optimize the process of oscillating extraction of citric acid from dark-plum and study its coloring effect on day lily.The content of citric acid was determined by high-per-formance liquid chromatography.Using the total content of citric acid as the index,based on the results of single-factor experiments(time,temperature,oscillation frequency,and material-to-liquid rati-o),the Box-Behnken design-response surface method was used to optimize the extraction process,and the extract of dark-plum was applied to the coloring of day lily.The results showed that the opti-mal extraction process of dark-plum was at a temperature of 60 ℃,an extraction time of 60 min,an oscillation speed of 261 r/min,and a material-to-liquid ratio of 0.067.Under these conditions,the yield of citric acid from dark-plum could reach 17.5%,with a relative error of 1.44%compared with the model prediction.The optimized process conditions were practical and reliable.The coloring experi-ment of day lily showed that the coloring effect of dark-plum extract with a citric acid concentration of 3.4%-8.5%was better on water day lily.In conclusion,the oscillating extraction method for extrac-ting citric acid from dark-plum is simple and has a high yield.The extract exhibits good coloring effects,providing a certain reference for further research and application development of citric acid from dark-plum.

dark-plumcitric Acidresponse surface analysisday lilycoloring

蔡光容、蔡纹素、龚燕川、董雪

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特色植物开发研究四川省高校重点实验室,四川达州 635000

四川文理学院化学化工学院,四川达州 635000

乌梅 柠檬酸 响应面分析 黄花菜 着色

2024

佳木斯大学学报(自然科学版)
佳木斯大学

佳木斯大学学报(自然科学版)

影响因子:0.159
ISSN:1008-1402
年,卷(期):2024.42(10)