首页|响应面法优化余甘子中多酚快速提取工艺

响应面法优化余甘子中多酚快速提取工艺

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采用响应面法优化余甘子多酚的闪式提取工艺.为优化余甘子多酚提取工艺、提高总多酚得率,以余甘子为原料,多酚得率为指标,分别对液料比、提取转速、提取时间、提取次数进行单因素总多酚闪式提取试验,并通过响应面法对提取工艺参数进行优化并得到回归模型.结果表明,回归模型较好反映多酚得率与提取参数之间的关系,最优闪式提取工艺条件为提取转速6 000r/min、液料比66∶1 mL/g、提取时间80s,在该条件下余甘子多酚得率达0.574%±0.034%,显著高于热回流下的得率(0.359%±0.102%).余甘子多酚闪式提取工艺的优化有助于开拓余甘子产业发展路径,挖掘余甘子资源的开发应用潜力,同时为天然功能因子的产业化提供思路与参考.
Optimization on the Rapid Extraction Process of Polyphenols from Phyllanthus emblica L.by Response Surface Method
The flash extraction process of Phyllanthus emblica L.polyphenols was optimized using response surface methodology.In order to enhance the polyphenol yield,Phyllanthus emblica L.was employed as the raw material,with polyphenol yield as the indicator.Single-factor flash extraction experiments were conducted,varying the liquid-to-material ratio,extraction speed,extraction time,and number of extractions.The response surface methodology was employed to optimize the extraction process parameters,and to establish a regression model.The results demonstrated that the regression model effectively reflected the relationship between polyphenol yield and extraction parameters.The optimal flash extraction conditions were determined as follows:extraction speed of 6 000 r/min,liquid-to-material ratio of 66∶1 mL/g,and extraction time of 80 s.Under these conditions,the polyphenol yield of Schisandra chinensis L.reached 0.574%±0.034%,significantly higher than the yield achieved through conventional reflux extraction(0.359%±0.102%).The optimization of polyphenol flash extraction technology of Phyllanthus emblica L.is helpful to open up the development path of Phyllanthus emblica L.production,to tap the potential of exploitation and application of Phyllanthus emblica L.resources,and to provide ideas and references for the industrialization of natural functional factors.

Phyllanthus emblica L.polyphenolsflash extraction methodresponse surface analysis

夏念桐、路娟、李书洋、刘佳、王志刚、陈曦

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黑龙江中医药大学(哈尔滨 150040)

中国医学科学院北京协和医学院药用植物研究所(北京 100193)

余甘子 多酚 闪式提取法 响应面分析法

中国医学科学院医学与健康科技创新工程经费资助

2022-I2M-1-018

2024

食品工业
上海市食品工业研究所

食品工业

影响因子:0.47
ISSN:1004-471X
年,卷(期):2024.45(4)
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