Ultrasonic- assisted extraction technology optimization of polyphenols from Hibiscus syriacus L.
-
摘要: 以木槿花为原料,利用响应面法对提取木槿花多酚的工艺条件进行优化。在单因素实验的基础上,以超声功率、超声时间、料液比、乙醇体积分数为影响因素,利用Box-Behnken中心组合方法进行4因素3水平实验设计,以多酚得率为响应值进行响应面分析。结果表明,最优提取条件是:超声功率112 W,时间49 min,料液比1∶36（g/m L）,乙醇体积分数69%,在此条件下木槿花多酚得率达20.507 mg/g,与理论值20.518 mg/g相近,比用乙醇溶液浸提的多酚得率提高12.91%;超声波辅助法提取木槿花多酚简便、提取率高,回归模型合理可靠,可用于实际预测。Abstract: The ultrasonic- assisted extraction of polyphenols from Hibiscus syriacus L. was optimized by using response surface methodology.According to the previous study of single variable test, an ultrasonic procedure for the extraction of polyphenols from H. syriacus L.was established. A three- level- four- factor test was employed in this study to optimize the factorial parameters ( ultrasonic power, ultrasonic time, ratio of solvents to raw material, and ethanol concentration) by employing Box- Behnken design ( BBD) of response surface methodology, and the polyphenols yield was taken as the response of the designed experiments. The results showed that the optimal extraction conditions for the extraction of polyphenols from H. syriacus L. were ultrasonic power 112 W, ultrasonic time 49 min, ratio of solvents to raw material 1∶36 ( g / m L) , and ethanol concentration 69%, respectively.Under these conditions, the yield of H. syriacus L.polyphenols was 20.507 mg / g, close to the theoretical value 20.518 mg / g.Extraction rate of the ultrasonic assisted extraction of polyphenols from H.syriacus L.was increased by 12.91% as compare to the ethanol extraction.The study revealed that this ultrasonic- assisted methodology, which was simply and high efficient, was suitable for extraction of H.syriacus L.polyphenols, and the regression model was reliable for the yield prediction in practice.
-
[1] 石碧, 狄莹.植物多酚[M].北京:科学出版社, 2000. [2] 程正涛, 丁庆波, 张昊, 等.海红果多酚提取工艺优化[J].食品科学, 2010, 31 (24) :172-176. [3] 石恩慧, 李红, 谷明灿, 等.响应面法优化超声提取板栗总苞多酚工艺条件[J].中国食品学报, 2013, 13 (5) :69-76. [4] 吕惠卿, 吴晓莉.木槿花总黄酮超声提取工艺的优化[J].中国中医药科技, 2009, 16 (6) :461-463. [5] 张婕, 李瑞光, 陈卫航.木槿花中原花青素的提取工艺研究[J].郑州大学学报, 2009, 30 (4) :53-57. [6] 蔡定建, 戎敢, 靖青秀, 等.木槿花挥发油化学成分的GC/MS分析[J].中国农学通报, 2009, 25 (21) :93-96. [7] 金月亭, 应铁进.木槿花生物活性的初步研究[J].中国食品学报, 2008, 8 (3) :37-41. [8] Yun B S, Ryo I J, Hibispeptin B.A novel cyclic peptide from hibiscus syriacus[J].Tetrahedron, 1998, 54:15155-15160.
[9] Chang Y C, Huang K X.Hibiscus anthocyanins-rich extract inhibited LDL oxidation and ox LDL-me-diatedmacrophages apoptosis[J].Food and Chemical Toxicology, 2006, 44:1015-1023.
[10] Christian K P, Nair M G.Antioxidant and cy-clooxygenase inhibitory activity of sorrel[J].Journal of Food Composition and Analysis, 2006, 19:778-783.
[11] Folashade B Awe, Tayo Nathaniel Fagbemi, Beatrice Olawunmi T.Ifesan, et al.Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends[J].Food Research International, 2013, 52 (2) :490-495.
[12] 付婧, 岳田利, 袁亚宏, 等.真空耦合超声提取茶多酚的工艺研究[J].西北农林科技大学学报, 2013, 41 (3) :172-178. [13] 令博, 王捷, 吴洪斌, 等.葡萄皮渣多酚超声波辅助提取工艺响应面法优化及抗氧化活性研究[J].食品科学, 2011, 32 (18) :24-29. [14] 房玉林, 齐迪, 郭志君, 等.超声波辅助法提取石榴皮中总多酚工艺[J].食品科学, 2012, 33 (6) :115-118. [15] 夏季, 郑炯, 陈光静, 等.响应面法优化超声辅助提取野木瓜多酚工艺[J].食品工业科技, 2014, 35 (21) :253-258. [16] 李颖畅, 张笑, 吕艳芳, 等.响应面优化超声波辅助提取紫菜多酚[J].中国食品学报, 2014, 14 (9) :82-89. [17] 周丽萍, 杨瑞华, 张悦.响应面法优化研磨珠辅助超声波萃取苹果多酚的工艺研究[J].食品工业科技, 2012, 33 (21) :277-281. [18] 缪晓平, 邓开野, 谭梅唇, 等.苹果渣中多酚物质的提取工艺研究[J].安徽农业科学, 2012, 38 (20) :11004-11005. [19] 包怡红, 王硕, 王文琼, 等.超声波酶法提取红松树皮中多酚类化合物的研究[J].食品工业科技, 2013 (3) :232-236. [20] 王雅, 樊明涛, 赵萍, 等.沙枣多酚超声波辅助提取工艺优化及抗氧化性研究[J].中国食品学报, 2011, 11 (2) :95-102. [21] 白雪莲, 岳田利, 章华伟, 等.响应曲面法优化微波辅助提取苹果渣多酚工艺研究[J].中国食品学报, 2010, 10 (4) :169-176. [22] 李珍, 哈益明, 李安, 等.响应面优化苹果皮渣多酚超声提取工艺研究[J].中国农业科学, 2013, 46 (21) :4569-4577. [23] 李颖畅, 张笑, 吕艳芳, 等.响应面优化超声波辅助提取紫菜多酚[J].中国食品学报, 2014, 14 (9) :82-89.
计量
- 文章访问数: 125
- HTML全文浏览量: 12
- PDF下载量: 356
下载:
