中国调味品2024,Vol.49Issue(5) :177-182.DOI:10.3969/j.issn.1000-9973.2024.05.030

响应面法优化核桃青皮多酚提取工艺

Optimization of Extraction Process of Polyphenols from Walnut Green Peel by Response Surface Method

王新宇 王雪 李慧 毕莹 范玉林 陈恺 王静
中国调味品2024,Vol.49Issue(5) :177-182.DOI:10.3969/j.issn.1000-9973.2024.05.030

响应面法优化核桃青皮多酚提取工艺

Optimization of Extraction Process of Polyphenols from Walnut Green Peel by Response Surface Method

王新宇 1王雪 1李慧 1毕莹 1范玉林 1陈恺 1王静1
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作者信息

  • 1. 新疆农业大学食品科学与药学学院,乌鲁木齐 830052
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摘要

选取新疆阿克苏地区乌什县核桃青皮作为试验原料,使用有机溶剂乙醇作为多酚提取剂.将料液比、乙醇浓度、提取温度和提取时间作为试验变量,探究其对多酚提取率的影响,同时在试验结果的基础上结合响应面法改进多酚的提取工艺条件.通过模拟方程发现核桃青皮在料液比1∶41.41、提取温度54.28 ℃、乙醇浓度30.98%的条件下所提取的多酚提取率较高.为使结果更有说服力,在此条件下进行多次验证试验,最终得到多酚提取率为5.16 mg/g,所得结果与理论计算结果接近,获得的数学模型能够用于预测核桃青皮多酚的提取工艺.

Abstract

Walnut green peel from Wushi county,Aksu prefecture of Xinjiang is selected as the raw material and the organic solvent ethanol is used as the polyphenol extractant.The solid-liquid ratio,ethanol concentration,extraction temperature and extraction time are taken as the test variables,and the effects of them on the extraction yield of polyphenols are investigated.Based on the test results,response surface method is used to improve the extraction process conditions of polyphenols.Through the simulation equation,it is found that the extraction yield of polyphenols extracted from walnut green peel is higher under the conditions of solid-liquid ratio of 1∶41.41,extraction temperature of 54.28 ℃ and ethanol concentration of 30.98%.In order to make the results more persuasive,several verification tests are carried out under these conditions,finally,the extraction yield of polyphenols is 5.16 mg/g.The result is close to the theoretical calculation result,and the obtained mathematical model can be used to predict the extraction process of polyphenols from walnut green peel.

关键词

核桃青皮/溶剂提取/多酚/响应面法

Key words

walnut green peel/solvent extraction/polyphenols/response surface method

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基金项目

中央财政林草科技推广示范项目(2022)(新[2022]TG11号)

新疆农业大学大学生创业训练项目(2022)(XJCY202233)

新疆维吾尔自治区研究生创新项目(2023)(XJ2023G149)

出版年

2024
中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子:0.541
ISSN:1000-9973
参考文献量20
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