Dranca Florina, Oroian Mircea
Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
Ultrason Sonochem. 2016 Jul;31:637-46. doi: 10.1016/j.ultsonch.2015.11.008. Epub 2015 Nov 6.
The present study describes the extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant peel using ultrasonic treatments and methanol and 2-propanol as extraction solvents. The extraction yields were optimized by varying the solvent concentration, ultrasonic frequency, temperature and time of ultrasonic treatment. Box-Behnken design was used to investigate the effect of process variables on the ultrasound-assisted extraction. The results showed that for TPC extraction the optimal condition were obtained with a methanol concentration of 76.6%, 33.88 kHz ultrasonic frequency, a temperature of 69.4 °C and 57.5 min extraction time. For TMA the optimal condition were the following: 54.4% methanol concentration, 37 kHz, 55.1 °C and process time of 44.85 min.
本研究描述了使用超声处理以及甲醇和2-丙醇作为提取溶剂从茄子皮中提取总单体花青素（TMA）和总酚含量（TPC）的方法。通过改变溶剂浓度、超声频率、温度和超声处理时间来优化提取产率。采用Box-Behnken设计研究工艺变量对超声辅助提取的影响。结果表明，对于TPC提取，在甲醇浓度为76.6%、超声频率为33.88 kHz、温度为69.4℃和提取时间为57.5分钟的条件下获得了最佳条件。对于TMA，最佳条件如下：甲醇浓度54.4%、37 kHz、55.1℃和处理时间44.85分钟。
