【摘要】 为优化提取核桃饼粕中原花色素的工艺条件,在单因素实验的基础上,以乙醇体积分数、酸浓度、提取时间为考察因素,采用Box-Behnken实验设计进行了工艺参数优化。结果表明,各因素对核桃饼粕中原花色素提取率的影响由大到小依次为:提取时间、酸度、乙醇体积分数;其最佳提取工艺参数为:提取时间83min、乙醇体积分数80%、酸浓度0.04mmol/L。在此条件下,核桃饼粕中原花色素的提取率为18.16mg/g,回归得出的模型预测效果较好。实验结果可为核桃饼粕中原花色素的提取提供技术参考。更多还原

【Abstract】 In order to study the extraction technology condition of proanthocyanidins from walnut dregs,five factors( temperature,concentration,ratio of liquid to solid,extraction time and acidity)were investigated in the single-factor experiments. By means of Box-Behnken design with three factors( extraction time,ethanol concentration and acidity) as influence factors,the optimal extraction technology was performed. The results indicated that the yield of proanthocyanidins was affected obviously in decreasing order by extraction time,acidity and concentration. The optimized extraction conditions of proanthocyanidins were obtained as follows: extraction time 83 minutes,ethanol concentration80%,acidity 0. 04 mmol / L. Under the above mentioned conditions,the yield of proanthocyanidins from walnut dregs was 18. 16 mg / g. The experiment result was consistent with the prediction result.This study can be a reference for proanthocyanidins extraction from walnut dreg.更多还原