Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (4): 779-786.DOI: 10.3969/j.issn.1000-2561.2020.04.020

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Optimization of Extraction of Procyanidin from Cocoa Bean of Hainan Using Response Surface Methodology

FANG Yiming1,2,3,CHU Zhong1,2,3,GU Fenglin1,2,3,HE Shuzhen1,2,3,LAI Jianxiong1,2,3,*()   

  1. 1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Science, Wanning, Hainan 571533, China
    2. National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
    3. Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
  • Received:2019-04-13 Revised:2019-09-06 Online:2020-04-25 Published:2020-05-09
  • Contact: LAI Jianxiong


The extraction of procyanidin from the cocoa beans of Hainan was investigated by the response surface methodology. Single experiments were used to explore the effects of material-to-liquid ratio, extraction concentration, extraction times and extraction temperature on the yield of procyanidin. Based on the analysis of significance and interaction among different factors, the optimal condition of extraction technology was obtained as followed: solvent concentration 67%, material-to-liquid ratio 1∶20 (g/mL), time 88 min and temperature 76 ℃. The extraction rate of procyanidin of the optimized procedure reached 6.21%. The results provide a theoretical basis for the exploitation and utilization of cocoa beans in hainan.

Key words: cocoa beans, procyanidin, extraction rate, response surface methodology

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