CHENG Hai-tao, SHEN Xian-shuang. Optimization of Mechanical Grinding Assisted Extraction of Proanthocyanidins from Shenzhou Jujube By Response Surface Methodology[J]. Science and Technology of Food Industry, 2019, 40(11): 218-222,228. DOI: 10.13386/j.issn1002-0306.2019.11.036
Citation: CHENG Hai-tao, SHEN Xian-shuang. Optimization of Mechanical Grinding Assisted Extraction of Proanthocyanidins from Shenzhou Jujube By Response Surface Methodology[J]. Science and Technology of Food Industry, 2019, 40(11): 218-222,228. DOI: 10.13386/j.issn1002-0306.2019.11.036

Optimization of Mechanical Grinding Assisted Extraction of Proanthocyanidins from Shenzhou Jujube By Response Surface Methodology

  • This study was aimed to optimize the mechanical grinding assisted extraction(MGAE)of proanthocyanidins from Shenzhou jujube. The optimization was performed using one-factor-at-a-time(OFAT)method and response surface methodology(RSM). The results showed that the optimum conditions were as follows:grinding material particle size 3 mm,grinding time 16 min,grinding material dosage(volume ratio)30%,grinding temperature 62 ℃,liquid material ratio 25 mL/g,the volume fraction of ethanol 61%. Under the optimized process conditions,the yield of proanthocyanidins in the leaves was 1.942%±0.001%.The actual verification experiment showed that the relative error between the predicted maximum regression rate and the verification test yield of the regression equation model was 0.052%,and the fitted function model was available. Experiments proved that the process of mechanical grinding extraction of proanthocyanidins from Shenzhou jujube was feasible.
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