LIU Xi-xiang,ZHANG Ting-ting,LU Fang-quan,et al.Optimization of Extraction Process for Tanin From Banana Peel by Response Surface Methodology[J].Northern Horticulture,2014,38(08):125-127.
响应面法优化香蕉皮中单宁提取工艺研究
- Title:
- Optimization of Extraction Process for Tanin From Banana Peel by Response Surface Methodology
- 文章编号:
- 1001-0009(2014)08-0125-03
- Keywords:
- tannin; banana peel; ultrasonic extraction; response surface methodology; process optimization
- 分类号:
- S 668.1
- 文献标志码:
- A
- 摘要:
- 以香蕉皮为试材，在单因素试验的基础上，运用Box-Behnken法和响应面法考察了料液比、超声功率、提取温度和提取时间4个因素对香蕉皮中单宁提取率的影响，并优化了提取工艺。结果表明：最佳提取工艺条件为料液比1∶22 g/mL、超声功率80 W，提取温度47℃，提取时间33 min，在此条件下，单宁提取率的预测值为89.45%，验证试验值为87.89%。
- Abstract:
- Taking banana peel as material,base on the single factor experiment，effects of extraction conditions such as ratio of solid to solvent，ultrasonic power，extraction temperature，extraction time on the extraction effects and the optimum process were evaluated by Box-Behnken central composite experimental design and response surface methodology.The optimal extraction conditions were as follows:ratio of solid to solvent 1∶22 g/mL，ultrasonic power 80 W，extraction temperature 47℃，and extraction time 33 min.Under these conditions，the experimental values of tannin extraction yield was 87.89%,which was good agreement with the predictive value of 89.45%.It showed that optimization ultrasonic extraction process parameters for tannin from banana peel by response surface methodology were accurate and reliable.
参考文献/References:
[1]王川,李光辉.葡萄籽中单宁的提取研究[J].食品研究与开发,2006,27(10)：25-27. [2]李娜,林书玉,张小飞,等.超声提取苦菜单宁实验研究[J].陕西师范大学学报(自然科学版),2011,39(5)：43-45. [3]杨小敏,刘建平,李倩倩,等.响应面法优化超声辅助提取油茶壳中单宁的工艺[J].食品工业科技，2012,33(9)：215-217. [4]李亮,顾熟琴,卢大新,等.响应面分析法优化超高压提取柿叶单宁的研究[J].食品工业科技,2012,33(13)：273-276. [5]翟文俊,岳红.微波辅助提取石榴皮中单宁的研究[J].食品科技,2009,34(6):203-205. [6]李雪雁,王羽翔,吴子谦,等.黑叶荔枝果壳中单宁提取研究[J].食品科技,2011,36(10)：187-190. [7]余先纯,孙德林,李湘苏.超声波辅助提取柿子树叶单宁的研究[J].化学研究与应用,2011,23(3)：345-349. [8]秦清,闵凡芹,徐浩,等.响应面法优化微波辅助提取五倍子单宁工艺研究[J].林产化学与工业,2012,32(6)：84-88. [9]王红,李永霞,吕佳飞,等.响应面法优化五倍子单宁酸的超声波提取工艺[J].湖北农业科学，2011,50(15)：3169-3171. [10]赵立.香蕉皮单宁的提取及抑菌活性研究[J].江苏农业科学,2009(6)：369-371. [11]鲍金勇,梁淑如,赵国建,等.香蕉皮单宁的提取工艺及其与褐变关系的研究[J].食品研究与开发,2005,26(6)：3-6. [12]杨文云,李志国,吴昊,等.络合法测定塔拉单宁含量的研究[J].西南林学院学报,1999,19(4)：249-252. [13]徐向宏,何明珠.试验设计与Design-Expert、SPSS应用[M].北京：科学出版社,2010：146-157.
相似文献/References:
[1]赵广河,沈育林,陈振林.香蕉皮中果胶提取工艺的比较研究[J].北方园艺,2013,37(14):152.
ZHAO Guang-he,SHEN Yu-lin,CHEN Zhen-lin.Study on the Optimum of Extraction Techniques for Pectin from Banana Peel[J].Northern Horticulture,2013,37(08):152.
[2]闵莉静,李敬芬.香蕉皮黑色素提取工艺研究[J].北方园艺,2013,37(15):145.
MIN Li-jing,LI Jing-fen.Study on Technology of Melanin Extraction from Banana Skin[J].Northern Horticulture,2013,37(08):145.
[3]胡立志,袁春龙,袁琳.蛋白-单宁沉淀法测定葡萄籽中单宁含量[J].北方园艺,2012,36(14):23.
HU Li-zhi,YUAN Chun-long,YUAN Lin.The Method of Tannin-protein Precipitate to Determinate Content of Tannins in Grape Seed[J].Northern Horticulture,2012,36(08):23.
[4]庞洪翠,吕苗苗,贾彦霞.不同番茄品种对西花蓟马为害的生理响应[J].北方园艺,2016,40(20):110.[doi:10.11937/bfyy.201620028]
PANG Hongcui,LYU Miaomiao,JIA Yanxia.Physiological Response of Different Tomato Varieties to Frankliniella occidentalis Damage[J].Northern Horticulture,2016,40(08):110.[doi:10.11937/bfyy.201620028]
[5]郭琳琳,张桂兰,黄玉南,等.采前CPPU处理对采后草莓品质及残留量的影响[J].北方园艺,2017,41(03):141.[doi:10.11937/bfyy.201703032]
GUO Linlin,ZHANG Guilan,HUANG Yunan,et al.Effect of Different Concentrations of CPPU on Nutritional Quality and Residue of Postharvest Strawberry Fruits[J].Northern Horticulture,2017,41(08):141.[doi:10.11937/bfyy.201703032]
[6]李超,李辉,孙佳莹,等.多酚化合物单宁对葡萄酒口感影响的研究进展[J].北方园艺,2017,41(04):182.[doi:10.11937/bfyy.201704043]
LI Chao,LI Hui,SUN Jiaying,et al.Investigation Progress of the Wine′s Taste Influenced by Polyphenols and Tannins[J].Northern Horticulture,2017,41(08):182.[doi:10.11937/bfyy.201704043]
[7]马海军,覃孟醒,朱娟娟,等.橡木片对葡萄酒陈酿品质的影响[J].北方园艺,2017,41(07):143.[doi:10.11937/bfyy.201707030]
MA Haijun,QIN Mengxing,ZHU Juanjuan,et al.Influence of Oak Chips on Quality of Aging Grape Wine[J].Northern Horticulture,2017,41(08):143.[doi:10.11937/bfyy.201707030]
[8]杨欢,舒楠,路文鹏,等.三种澄清剂在山葡萄原酒澄清过程中的表现[J].北方园艺,2017,41(22):142.[doi:10.11937/bfyy.20170217]
YANG Huan,SHU Nan,LU Wenpeng,et al.Performance of Three Clarification Agent in Vitis amuresis Rupr.WineClarification Process[J].Northern Horticulture,2017,41(08):142.[doi:10.11937/bfyy.20170217]
备注/Memo
第一作者简介：刘细祥(1983-)，男，硕士，讲师，研究方向为食品安全检测技术。