响应面法优化蓝靛果抗氧化成分提取的工艺研究

›› 2010, Vol. 30 ›› Issue (1): 67-72.

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Optimization of the Processing Parameters for Extraction of Antioxidants from Blackberry Using Response Surface Methodology

YANG Ling¹, WANG Zhen-yu^1,2

1. College of Forest, Northeast Forest University, Harbin 150040, China;2. College of Food, Industry University, Harbin 150086, China

Received:2009-01-15 Revised:1900-01-01 Online:2010-02-28 Published:2010-02-28

Abstract

Abstract: The conditions of ultrasonic extraction of antioxidants from blackberry were studied by response surface method using the removal rate of 1,1-diphenyl-2-picryhydrazyl redical(DPPH·) as evaluation index, based on single factor experiment of liquid-solid ratio, ultrasonic time,extraction temperature, ultrasonic power and ethanol volume fraction. The results showed that the optimal extraction conditions were:fresh fruits of blackberry 2.5g, liquid-solid ratio 26:1, ultrasonic temperature 52℃, ultrasonic power 160W, ethanol volume fraction 53%.Under these conditions, the removal rate of DPPH· was 67.13%.

Key words: ultrasonic wave, antioxidants, response surface, extraction

CLC Number:

YANG Ling;WANG Zhen-yu;. Optimization of the Processing Parameters for Extraction of Antioxidants from Blackberry Using Response Surface Methodology[J]. , 2010, 30(1): 67-72.

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Optimization of the Processing Parameters for Extraction of Antioxidants from Blackberry Using Response Surface Methodology

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