新疆葡萄干多酚超声波辅助提取工艺响应面法优化研究
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摘要
【目的】研究Box-Behnken试验设计结合响应面分析法优化葡萄干中多酚的提取工艺。【方法】在超声波辅助条件下,采用单因素试验确定乙醇浓度、料液比、提取时间、提取温度的最佳范围,采用响应面法设计,测定以上4个因素3水平的多酚提取率,得到多酚超声波辅助提取的最佳工艺并进行验证。【结果】葡萄干多酚最佳提取工艺乙醇浓度为54%、料液比68∶1(mL/g)、提取时间35 min、提取温度75℃。验证试验中葡萄干多酚的含量为3. 599 2 mg/g,差值为0. 064 2 mg/g。暗反应时间确定为40 min。葡萄干中SP522含量最高,达到3. 94 mg/g,主要品种中无核紫葡萄干含量最高,达到2. 08 mg/g。【结论】优化的葡萄干多酚提取工艺易操作、合理。
【Objective】The Box-Behnken test design combined with response surface analysis was used to optimize the extraction process of polyphenols in raisins.【Methods】The optimum range of ethanol concentration,material and liquid ratio,extraction time and extraction temperature was determined by single factor test under the condition of ultrasonic assistance. Then,response surface method was adopted to design and measure the extraction rate of total polyphenols and select the optimal conditions.【Results】The optimal conditions of extraction rate was: the ethanol concentration was 54%,material and liquid ratio was 68∶ 1( mL/g),extraction time was 35 min,extraction temperature was 75℃. The raisin polyphenol content in the validation test was 3. 599,2 mg/g with a difference of 0. 064,2 mg/g. The dark reaction time was determined to be 40 min. The content of SP522 in raisins was the highest,reaching 3. 94 mg/g. The content of non-nuclear purple raisins in the main varieties was the highest,reaching 2. 08 mg/g. 【Conclusion】The optimized raisin polyphenol extraction process is reasonable and easy to operate.
【Objective】The Box-Behnken test design combined with response surface analysis was used to optimize the extraction process of polyphenols in raisins.【Methods】The optimum range of ethanol concentration,material and liquid ratio,extraction time and extraction temperature was determined by single factor test under the condition of ultrasonic assistance. Then,response surface method was adopted to design and measure the extraction rate of total polyphenols and select the optimal conditions.【Results】The optimal conditions of extraction rate was: the ethanol concentration was 54%,material and liquid ratio was 68∶ 1( mL/g),extraction time was 35 min,extraction temperature was 75℃. The raisin polyphenol content in the validation test was 3. 599,2 mg/g with a difference of 0. 064,2 mg/g. The dark reaction time was determined to be 40 min. The content of SP522 in raisins was the highest,reaching 3. 94 mg/g. The content of non-nuclear purple raisins in the main varieties was the highest,reaching 2. 08 mg/g. 【Conclusion】The optimized raisin polyphenol extraction process is reasonable and easy to operate.
引文
[1]李忠新,朱占江,杨莉玲,等.推进新疆葡萄干走向国际市场的技术对策研究[J].新疆农业科学,2012,49(6):1 103-1109.LI Zhong-xin,ZHU Zhan-jiang,YANG Li-ling,et al.(2012). Study on the Technical Countermeasure of Promoting Xinjiang Raisin into the International Market[J]. Xinjiang Agricultural Sciences,49(6):1,103-1,109.(in Chinese)
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[5] Kountouri,A. M.,Gioxari,A.,Karvela,E.,Kaliora,A.C.,Karvelas,M.,&Karathanos,V. T.(2013). Chemopreventive properties of raisins originating from greece in colon cancer cells. Food&Function,4(3):366-372.
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[8]Parker,T. L.,Wang,X. H.,Pazmino,J.,Engeseth,N. J.(2007). Antioxidant capacity and phenolic content of grapes,sun-dried raisins,and golden raisins and their effect on ex vivo serum antioxidant capacity. Journal of Agricultural and Food Chemistry,55(21):8,472-8,477.
[9]Anderson,J. W.,&Waters,A. R.(2013). Raisin consumption by humans:effects on glycemia and insulinemia and cardiovascular risk factors. Journal of Food Science,78(S1):11-17.
[10]王星天,李桂水,程丽君,等.响应面试验优化桑叶茶中游离氨基酸与多酚的提取工艺[J].食品科学,2015,36(24):83-88.WANG Xing-tian,LI Gui-shui,CHENG Li-jun,et al.(2015). Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology[J]. Food Science,36(24):83-88.(in Chinese)
[11]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.LING Bo,WANG Jie,WU Hong-bin,et al.(2011). Polyphenols from Grape Skin:Optimization of Ultrasonic-assisted Extraction Process by Response Surface Methodology and Antioxidant Activity Evaluation[J]. Food Science,32(18):24-29.(in Chinese)
[12]冯进,曾晓雄,李春阳.响应面法优化蓝莓叶多酚提取工艺[J].食品科学,2013,34(4):59-64.FENG Jin,ZENG Xiao-xiong,LI Chun-yang.(2013). Optimization of Extraction Process for Polyphenols from Blueberry Leaves by Response Surface Methodology[J]. Food Science,34(4):59-64.(in Chinese)
[13]邓娜,乔沈,高芯,等.响应面试验优化石榴皮多酚提取工艺及石榴不同部位多酚的抗氧化活性分析[J].食品科学,2016,37(6):39-43.DENG Na,QIAO Shen,GAO Xin,et al.(2016). Optimization of Extraction Process of Polyphenols from Pomegranate Peel by Response Surface Methodology and Antioxidant Activity Analysis of Polyphenols in Different Parts of Pomegranate Fruit[J]. Food Science,37(6):39-43.(in Chinese)
[14]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):4 569-4577.LI Zhen,HA Yi-ming,LI An,et al.(2013). Optimization of Ultrasound-Assisted Extraction Technology of Polyphenols from Apple Pomace by Response Surface Methodology[J]. Scientia Agricultura Sinica,46(21):4,569-4,577.(in Chinese)
[15]杨聪颖,骆亚丽,郭时印,等.响应面优化金柑多酚的提取工艺[J].现代食品科技,2018,34(5):174-181.YANG Cong-ying,LUO Ya-li,GUO Shi-yin,et al.(2018). Optimization of Polyphenols from Kumquat through Response Surface Methodology[J]. Modern Food Science&Technology,34(5):174-181.(in Chinese)
[16]高海荣,赵爱娟,陈秀丽,等.从茶叶中提取茶多酚工艺的对比研究[J].中国食品添加剂,2017,(3):133-137.GAO Hai-rong,ZHAO Ai-juan,CHEN Xiu-li,et al.(2017). The comparison of three process of tea polyphenols extraction from tea[J]. China Food Additives,(3):133-137.(in Chinese)
[2]谢辉,张雯,伍新宇,等.新疆葡萄干生产研究现状及展望[J].北方园艺,2015,(21):182-184.XIE Hui,ZHANG Wen,WU Xin-yu,et al.(2015). Present situation and prospect of Xinjiang raisin production[J]. North Horticulture,(21):182-184.(in Chinese)
[3]谢辉,张雯,林静,等.南疆庭院无核白鸡心葡萄快速制干工艺浅析[J].农村科技,2018,(5):62-64.XIE Hui,ZHANG Wen,LIN Jing,et al.(2018). A brief analysis on the rapid dry process of seedless white heart grape in nanjiang courtyard[J]. Rural Science and Technology,(5):62-64.(in Chinese)
[4]Morton,L. W.,Croft,K. D.,Puddey,I. B.,&Byrne,L.(2000). Phenolic acids protect low density lipoproteins from peroxynitrite-mediated modification in vitro. Redox Report,5(2-3):124-125.
[5] Kountouri,A. M.,Gioxari,A.,Karvela,E.,Kaliora,A.C.,Karvelas,M.,&Karathanos,V. T.(2013). Chemopreventive properties of raisins originating from greece in colon cancer cells. Food&Function,4(3):366-372.
[6]Barnes,J. L.,Painter,J. E.,Knoll,S. E.,&Carughi,A.(2011). Preliminary results using the association of official analytical chemists(AOAC)analysis method 2009. 01 for fiber:raisins now contain 10%of the daily value. Journal of the American Dietetic Association,111(9-supp-S),A47.
[7]Camire,M. E.,&Dougherty,M. P.(2003). Raisin dietary fiber composition and in vitro bile acid binding. Journal of Agricultural and Food Chemistry,51(3):834-837.
[8]Parker,T. L.,Wang,X. H.,Pazmino,J.,Engeseth,N. J.(2007). Antioxidant capacity and phenolic content of grapes,sun-dried raisins,and golden raisins and their effect on ex vivo serum antioxidant capacity. Journal of Agricultural and Food Chemistry,55(21):8,472-8,477.
[9]Anderson,J. W.,&Waters,A. R.(2013). Raisin consumption by humans:effects on glycemia and insulinemia and cardiovascular risk factors. Journal of Food Science,78(S1):11-17.
[10]王星天,李桂水,程丽君,等.响应面试验优化桑叶茶中游离氨基酸与多酚的提取工艺[J].食品科学,2015,36(24):83-88.WANG Xing-tian,LI Gui-shui,CHENG Li-jun,et al.(2015). Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology[J]. Food Science,36(24):83-88.(in Chinese)
[11]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.LING Bo,WANG Jie,WU Hong-bin,et al.(2011). Polyphenols from Grape Skin:Optimization of Ultrasonic-assisted Extraction Process by Response Surface Methodology and Antioxidant Activity Evaluation[J]. Food Science,32(18):24-29.(in Chinese)
[12]冯进,曾晓雄,李春阳.响应面法优化蓝莓叶多酚提取工艺[J].食品科学,2013,34(4):59-64.FENG Jin,ZENG Xiao-xiong,LI Chun-yang.(2013). Optimization of Extraction Process for Polyphenols from Blueberry Leaves by Response Surface Methodology[J]. Food Science,34(4):59-64.(in Chinese)
[13]邓娜,乔沈,高芯,等.响应面试验优化石榴皮多酚提取工艺及石榴不同部位多酚的抗氧化活性分析[J].食品科学,2016,37(6):39-43.DENG Na,QIAO Shen,GAO Xin,et al.(2016). Optimization of Extraction Process of Polyphenols from Pomegranate Peel by Response Surface Methodology and Antioxidant Activity Analysis of Polyphenols in Different Parts of Pomegranate Fruit[J]. Food Science,37(6):39-43.(in Chinese)
[14]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):4 569-4577.LI Zhen,HA Yi-ming,LI An,et al.(2013). Optimization of Ultrasound-Assisted Extraction Technology of Polyphenols from Apple Pomace by Response Surface Methodology[J]. Scientia Agricultura Sinica,46(21):4,569-4,577.(in Chinese)
[15]杨聪颖,骆亚丽,郭时印,等.响应面优化金柑多酚的提取工艺[J].现代食品科技,2018,34(5):174-181.YANG Cong-ying,LUO Ya-li,GUO Shi-yin,et al.(2018). Optimization of Polyphenols from Kumquat through Response Surface Methodology[J]. Modern Food Science&Technology,34(5):174-181.(in Chinese)
[16]高海荣,赵爱娟,陈秀丽,等.从茶叶中提取茶多酚工艺的对比研究[J].中国食品添加剂,2017,(3):133-137.GAO Hai-rong,ZHAO Ai-juan,CHEN Xiu-li,et al.(2017). The comparison of three process of tea polyphenols extraction from tea[J]. China Food Additives,(3):133-137.(in Chinese)
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