Optimization on ultrasound-assisted extraction of polyphenols from red-flesh apple by response surface methodology

Authors

QI Na, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
LI Han, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
ZHANG Zhiyu, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
DENG Hong, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
HU Yan, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
GUO Yurong, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
MENG Yonghong, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China

Abstract

[Objective] Response surface methodology was used to optimize the extraction process condition of polyphenols from red-flesh apple with ultrasonic assistance. [Method] Using the red-flesh apple of XINJIANG as material, on the basis of single-factor experiment, four factors, inclouding extraction time, ultrasonic power, extraction temperature and ratio of material-to-liquid were chosed to design the experiment with response surface method. With Box-Behnken design and response surface analysis, the optimum extracting conditions of polyphenols from red-flesh apple were determined. [Result] The optimal process parameters of polyphenol extraction were determined and they were as follows: extraction time and temperature were 20 min and 62 ℃, ultrasound power and ratio of material-to-liquid was 360 W and 1∶4(g/mL) respectively. [Conclusion] The polyphenols yield was achieved to 2.135 mg/g for red-flesh apple of XINJIANG under the optimized conditions. This result can provide a reference for the actual production of polyphenols.

Publication Date

9-28-2016

First Page

177

Last Page

182

DOI

10.13652/j.issn.1003-5788.2016.09.042

Recommended Citation

Na, QI; Han, LI; Zhiyu, ZHANG; Hong, DENG; Yan, HU; Yurong, GUO; and Yonghong, MENG (2016) "Optimization on ultrasound-assisted extraction of polyphenols from red-flesh apple by response surface methodology," Food and Machinery: Vol. 32: Iss. 9, Article 42.
DOI: 10.13652/j.issn.1003-5788.2016.09.042
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/42

References

[1] ZHOU Z Q, LI Y N. The RAPD evidence for the phylogenetic relationship of the closely related species of cultivated apple[J]. Genetic Resources and Crop Evolution, 2000, 47(4): 353-357.
[2] ROBINSON J P, HARRIS S A, JUNIPER B E. Taxonomy of the genus Malus Mill. (Rosaceae) with emphasis on the cultivated apple, Malus domestica Borkh[J]. Plant Systematics and Evolution, 2001, 226(1): 35-58.
[3] HARRIS S A, ROBINSON J P, JUNIPER B E. Genetic clues to the origin of the apple[J]. Trends in Genetics, 2002, 18(8): 426-430.
[4] 谢兵, 周杰, 朱树华. 新疆红肉苹果发育期间花青素代谢的研究[J]. 山东农业科学, 2015, 47(8): 25-29.
[5] 张新忠, 王忆, 韩振海. 我国苹果属(MalusMill.)野生资源研究利用的现状分析[J]. 中国农业科技导报, 2010, 12(3): 8-15.
[6] 王燕, 陈学森, 刘大亮, 等. ‘紫红1号’红肉苹果果肉抗氧化性及花色苷分析[J]. 园艺学报, 2012, 39(10): 1 991- 1 998.
[7] 王延玲. 新疆红肉苹果红色发育机理的初步研究[D]. 泰安: 山东农业大学, 2011: 29-31.
[8] 汪晓谦. 红肉苹果酚类代谢及其对逆境的响应研究[D]. 杨凌: 西北农林科技大学, 2015.
[9] 玉山江·艾尼, 刘龙昌, 李文胜. 新疆古老栽培果树红肉苹果的分类、生物学特性与应用价值[J]. 林业实用技术, 2011(6): 63-64.
[10] LIU Qin, QIU Yang, BETA T. Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds[J]. Journal of Agriculture and Food Chemistry, 2010, 58(16): 9 235-9 241.
[11] LI Fu-hua, ZHANG Xiao-li, ZHENG Shao-jie, et al. The composition, antioxidant and antiproliferative capacities of phenolic compounds extracted from tartary buckwheat bran [Fagopyrum tartaricum (L.) Gaerth][J]. Journal of Functional Foods, 2016, 22: 145-155.
[12] 赵二劳, 史淑美, 王迎进, 等. 黄芩多酚超声提取工艺优化及其抗氧化性研究[J]. 河南工业大学学报: 自然科学版, 2012, 33(5): 30-33.
[13] 李珍, 哈益明, 李安, 等. 响应面优化苹果皮渣多酚超声提取工艺研究[J]. 中国农业科学, 2013, 46(21): 4 569-4 577.
[14] 吴添文. 响应面分析优化临界CO₂萃取红枣多酚及其在卷烟中的应用[J]. 食品工业, 2015, 36(8): 131-136.
[15] 杜若源, 谢晶, 王婷, 等. 超声波辅助提取银杏叶中总黄酮的工艺优化[J]. 食品与机械, 2014, 31(1):167-170.
[16] 张小燕, 陈学森, 彭勇, 等. 新疆野苹果多酚物质的遗传多样性[J]. 园艺学报, 2008, 35(9): 1 351-1 356.
[17] WANG Xiao-qian, WEI Zhi-wei, MA Feng-wang. The effects of fruit bagging on levels of phenolic compounds and expression by anthocyanin biosynthetic and regulatory genes in red-fleshed apples[J]. Process Biochemistry, 2015, 50(11): 1 774-1 782.
[18] WANG Xiao-qian, LI Cui-ying, LIANG Dong, et al. Phenolic compounds and antioxidant activity in red-fleshed apples[J]. Journal of Functional Foods, 2015, 18: 1 086-1 094.
[19] 李倩, 李俶, 徐金龙, 等. 响应面法优化南酸枣皮中多酚提取工艺[J].食品工业科技, 2012, 33(20): 251-254.
[20] 刘婷, 欧阳梦云, 王燕, 等. 刺葡萄酒渣中白藜芦醇的超声辅助提取工艺优化[J]. 食品与机械, 2014, 30(6): 160-164.
[21] 王贤萍, 张倩茹, 尹蓉, 等. 超声波辅助提取苹果多酚优化条件的研究[J]. 农产品加工, 2014(7): 12-15.
[22] 李晓军, 潘宏利, 陈花, 等. 响应曲面法优化超声辅助提取金银花总黄酮[J]. 陕西师范大学学报, 2009, 37(2): 81-90.
[23] 许先猛, 卢军, 宋武明. 苹果渣多酚超声提取工艺研究[J]. 食品与发酵科技, 2014, 50(3): 36-38 .
[24] 任文霞, 李建科, 仇农学, 等. 超声波辅助提取苹果渣多酚工艺[J]. 食品与生物技术学报, 2008, 27(4): 20-23.
[25] 贺金娜. 苹果多酚的制备、成分鉴定及其抗氧化性研究[D]. 无锡: 江南大学, 2014: 52.