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

doi:10.3969/j.issn.1000-2561.2020.04.020

Abstract

Abstract:

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

CLC Number:

S571.3

FANG Yiming,CHU Zhong,GU Fenglin,HE Shuzhen,LAI Jianxiong. Optimization of Extraction of Procyanidin from Cocoa Bean of Hainan Using Response Surface Methodology[J]. Chinese Journal of Tropical Crops, 2020, 41(4): 779-786.

Figures/Tables 10

References 23

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因素Factor	水平Level
因素Factor	1	2	3	4	5
A 乙醇浓度/%	50	60	70	80	90
B 料液比/(g·mL^-1)	1∶5	1∶10	1∶15	1∶20	1∶25
C 提取时间/h	0.5	1	1.5	2	2.5
D 提取温度/℃	45	55	65	75	85

因素Factor	水平Level
因素Factor	1	2	3	4	5
A 乙醇浓度/%	50	60	70	80	90
B 料液比/(g·mL^-1)	1∶5	1∶10	1∶15	1∶20	1∶25
C 提取时间/h	0.5	1	1.5	2	2.5
D 提取温度/℃	45	55	65	75	85

水平 Level	因素Factor
水平 Level	A乙醇浓度 Ethanol concentration/%	B料液比 Material-to- liquid ratio /(g·mL^-1)	C时间 Extraction time/h	D温度 Extraction temperature/℃
-1	60	1∶15	1	65
0	70	1∶20	1.5	75
1	80	1∶25	2	85

水平 Level	因素Factor
水平 Level	A乙醇浓度 Ethanol concentration/%	B料液比 Material-to- liquid ratio /(g·mL^-1)	C时间 Extraction time/h	D温度 Extraction temperature/℃
-1	60	1∶15	1	65
0	70	1∶20	1.5	75
1	80	1∶25	2	85

序号 Order	A	B	C	D	原花青素提取得率 Extraction rate of procyanidin/%		序号 Order	A	B	C	D	原花青素提取得率 Extraction rate of procyanidin/%
序号 Order	A	B	C	D	实际值	预测值	序号 Order	A	B	C	D	实际值	预测值
1	0	1	0	1	3.83	3.86	16	1	0	0	-1	1.62	1.21
2	-1	1	0	0	5.85	5.32	17	0	0	0	0	6.18	6.04
3	0	1	-1	0	4.69	4.58	18	1	0	1	0	2.00	2.02
4	-1	0	0	-1	3.12	3.21	19	0	0	-1	1	3.26	3.17
5	-1	0	1	0	4.15	4.11	20	0	0	0	0	6.01	6.04
6	0	1	0	-1	2.73	3.22	21	0	0	0	0	5.94	6.04
7	0	-1	0	1	4.37	4.00	22	1	-1	0	0	3.31	3.53
8	0	0	1	-1	2.50	2.27	23	0	-1	-1	0	4.44	4.42
9	0	0	1	1	3.38	3.10	24	-1	0	0	1	3.17	3.77
10	0	-1	0	-1	3.36	3.45	25	1	1	0	0	2.61	2.52
11	1	0	0	1	1.73	1.83	26	0	0	0	0	5.81	6.04
12	0	-1	1	0	4.15	4.46	27	-1	-1	0	0	4.90	4.68
13	0	1	1	0	3.71	3.93	28	0	0	0	0	6.24	6.04
14	-1	0	-1	0	4.20	4.30	29	0	0	-1	-1	2.85	2.82
15	1	0	-1	0	2.30	2.45