响应面法优化超声辅助离子液体提取黑豆花青素工艺研究-《中国调味品》

文章信息/Info

Title:: Optimization of Ultrasound-assisted Ionic Liquid Extraction of Black Soybean Anthocyanin by Response Surface MethodologySU Shi

摘要:: 以离子液体为提取剂，采用离子液体-超声波辅助提取黑豆花青素，考察了提取温度、超声时间、离子液体浓度、料液比对黑豆花青素提取率的影响，采用响应曲面法对提取工艺进行优化，同传统提取工艺进行了比较。结果表明，最佳提取条件为：离子液体浓度为0.9 mol/L，料液比1:51（g/mL）、提取温度45℃、超声时间44 min。在此条件下黑豆花青素的提取率为4.119 mg/g，预测值和实际测定值接近，提取率高于传统提取方法。响应曲面法优化离子液体-超声波辅助提取黑豆花青素稳定、可行。

Abstract:: Using ionic liquid ultrasonic assisted extraction of anthocyanin from black soybean. The influence of solvent concentration, ultrasonic temperature, ultrasonic time，ionic liquid concentration, liquid-solid ratio on yield were investigated. The extraction parameters were optimized by the response surface methodology, and compared with the traditional extraction method. The optimum conditions were shown as follows: the ionic liquid concentration was 0.9 mol/L, liquid-solid ratio was 1:51（g/mL）, extraction temperature was 45℃, ultrasonic time was 45min. Under the above conditions, the anthocyanin yield of the black soybean was 4.119 mg/g, the predicted value is close to the actual measured value, extraction rate is higher than traditional extraction method. Box-behnken design combined with response surface analysis can optimize the extraction conditions of anthocyanin in black soybean. The better scavenging effects on hydroxyl radicals were found on the anthocyanin of black soybean. By using ionic liquids based ultrasonic assisted extraction method, extracting anthocyanin from black soybean stably and feasibly.