响应面法优化超声辅助提取果梅果实有机酸工艺

摘要

Using Prunus mume Sieb.et Zucc fruit as material, the optimization of conditions for the ultrasonic-assisted extraction of total acid from Prunus mume Sieb.et Zucc fruit was sutdied by response surface method. On the basis of single-factor experiments, selecting the effects of extraction temperature, extraction time, solvent-to-solid ratio and ultrasonic power as independent variables and the yield of total acid was used as the response value. On the basis of a four-variable, three-level central composite design (Box-Behnken) with 29 run and regression analysis to understand their pairwise interactive effects on the function. The results showed that the optimal extraction process conditions were: extraction temperature 36℃, an extraction duration of 30 minute, material/liquid ratio 1:19(mL/g), ultrasound power 59 kHz and extracted 2 times. Under these conditions, the predicted yield of total acid from Prunus mume Sieb.et Zucc fruit was 6.40%, the actual yield was 6.24%. Both results were in good agreement. This suggests that the Box-Behnken experimental design and response surface analysis was a best way to extract total soluble total acid citric acid from Prunus mume Sieb.et Zucc fruit.%以果梅(Prunus mume Sieb.et Zucc)果实为原料,利用响应面法确定其有机酸的超声辅助提取最佳工艺条件.在单因素试验基础上,以超声温度、超声时间、料液比、超声频率为自变量,有机酸提取量为响应值,使用中心组合(Box-Behnken)试验设计对各个因素的显著性和交互作用进行分析.结果表明,果梅果实有机酸的最佳提取工艺为超声温度36℃、超声时间30 min、料液比1:19(mL/g)、超声功率59 kHz、提取次数2次.在此条件下有机酸提取量的预测值为6.40%,实测值为6.24%,两者较接近.表明Box-Behnken试验设计和响应面法可以优化果梅果实有机酸的超声辅助提取工艺.