Journal of Agricultural Science and Technology ›› 2025, Vol. 27 ›› Issue (1): 181-192.DOI: 10.13304/j.nykjdb.2023.0384

• FOOD QUALITY & PROCESSING AND STORAGE • Previous Articles    

Optimization of Extraction Conditions for Volatile Components in Jujube Honey Based on Plackett-Burman Design and Response Surface Method

Xue WANG(), Xing ZHENG(), Jiamiao REN, Yazhou ZHAO, Wenjun PENG()   

  1. State Key Laboratory of Resource Insects; Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China
  • Received:2023-05-17 Accepted:2024-01-17 Online:2025-01-15 Published:2025-01-21
  • Contact: Wenjun PENG

基于Plackett-Burman设计和响应面法优化枣花蜂蜜挥发性成分的萃取条件

王雪(), 郑星(), 任佳淼, 赵亚周, 彭文君()   

  1. 中国农业科学院蜜蜂研究所,资源昆虫高效养殖与利用全国重点实验室,北京 100093
  • 通讯作者: 彭文君
  • 作者简介:王雪 E-mail:wangxue41996@163.com
    郑星 E-mail:zhengxing@caas.cn第一联系人:王雪和郑星为共同第一作者。
  • 基金资助:
    国家蜜蜂产业技术体系项目(NYCYTI-43-KXJ17)

Abstract:

In order to enhance the head space-solid phase micro extraction (HS-SPME) extraction efficiency of volatile components in honey, and for more accurate qualitative and quantitative analysis using gas chromatograph-mass spectrometer (GC-MS), the total peak area of volatile components of the chromatogram in Ziziphus jujuba Mill honey was used as the index. Plaekett-Burman design and response surface methodology were used to optimize extraction conditions (extraction temperature, extraction time, sample amount, deionized water amount, NaCl additive amount, stirring speed). The results showed that extraction temperature, extraction time and sample amount significantly impacted the total peak area in the chromatograms. The optimized extraction conditions were extraction temperature of 68.5 ℃, extraction time of 51.6 min and sample amount of 5.1 g. Under the optimal extraction conditions, the total peak area of chromatogram could reach 2.20×109 mAU·min-1. Above results provided certain technical guidance for the further profile analysis of volatile components in honey.

Key words: jujube honey, head space-solid phase micro extraction (HS-SPME)?, optimization of extraction conditions, Plackett-Burman design, response surface analysis

摘要:

为了提高蜂蜜中挥发性成分的顶空固相微萃取(head space-solid phase micro extraction,HS-SPME)效率,以便利用气相色谱-质谱联用仪(gas chromatograph-mass spectrometer,GC-MS)对其进行更精确的定性与定量分析,以枣花(Ziziphus jujuba Mill.)蜂蜜挥发性成分的色谱图总峰面积作为考察指标,采用Plackett-Burman(PB)设计和响应面(response surface methodology,RSM)对枣花蜂蜜的萃取条件(萃取温度、萃取时间、样品量、去离子水添加量、氯化钠添加量和搅拌速度)进行优化。结果发现,萃取温度、萃取时间和样品量对色谱图总峰面积影响显著。优化后的萃取条件为萃取温度68.5 ℃、萃取时间51.6 min、取样量5.1 g,在最优萃取条件下,色谱图总峰面积可达2.20×109 mAU·min-1。以上研究结果为蜂蜜中挥发性成分的进一步定性与定量分析提供一定的方法性指导。

关键词: 枣花蜂蜜, 挥发性成分, 顶空固相微萃取, Plackett-Burman设计, 响应面分析

CLC Number: