皂化工艺对枸杞皮渣中类胡萝卜素提取效果的影响

Effects of Saponification on the Contents of Carotenoids in Wolfberry Pomace

DOI：10.3969/j.issn.1673-1689.2014.07.006

中文关键词: 类胡萝卜素 超声波 皂化 响应面

英文关键词: carotenoids, ultrasound, saponification, response surface

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中文摘要:

采用超声波辅助皂化法提取枸杞皮渣中类胡萝卜素，以类胡萝卜素的提取量为评价指标，在单因素试验的基础上，采用Box-Behnken试验设计和响应面法分析考察了4个因素对类胡萝卜素提取量的影响，并优化了皂化工艺。结果表明：类胡萝卜素的最优皂化工艺条件参数：KOH浓度1.8 mol/L、皂化温度40.7 ℃、皂化时间1 h、超声波功率205 W。在该条件下，实际获取的类胡萝卜素提取量为129.121 mg/hg，与预测值128.099 mg/hg的相对误差为0.79%，说明该模型拟合度好，优化后得到的皂化工艺准确、可靠。

英文摘要:

Ultrasonic-assisted Saponificationmethod was used to extract carotenoids from wolfberry pomace and the contents of carotenoids were detected. Based on single factor tests of different potassium hydroxide congcentration, temperature, time and ultrasonic power, the optimum extration process was evaluated by Box-Behnken central composite experimental design and response surface methodology analysis. The results showed that the optimal saponification processing parameters of carotenoids as followed: concentration of potassium hydroxide 1.8 mol/L, saponification temperature 40 ℃, saponification time 1 h, ultrasonic power 205 W. Under these compared with the predicted value 128.099 mg/hg, which indicated the degree of fitting was good and the saponification processing was accurate and reliable.

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