食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
10期
32-37
,共6页
黄彤%李丽华%刘蕾%伍自力
黃彤%李麗華%劉蕾%伍自力
황동%리려화%류뢰%오자력
葛渣%异黄酮%超声波辅助提取%响应面分析法
葛渣%異黃酮%超聲波輔助提取%響應麵分析法
갈사%이황동%초성파보조제취%향응면분석법
pueraria root residue%isoflavones%ultrasonic assisted extraction%response surface mothodology
利用响应面分析法(RSM)对生产葛粉后的葛渣中异黄酮的超声波辅助提取条件进行优化。在单因素试验基础上,选取料液比、提取温度和超声提取时间三因素为自变量,以葛渣异黄酮提取率为响应值,根据Box-Benhnken试验设计原理采用三因素三水平的响应面分析法建立回归模型,得到超声波辅助提取葛渣异黄酮的最佳条件为乙醇浓度70%,料液比1︰17(g︰mL),提取温度70℃,提取时间26 min,提取两次,异黄酮提取率可达96.3%,与模型预测理论值差异不显著(P>0.05)。
利用響應麵分析法(RSM)對生產葛粉後的葛渣中異黃酮的超聲波輔助提取條件進行優化。在單因素試驗基礎上,選取料液比、提取溫度和超聲提取時間三因素為自變量,以葛渣異黃酮提取率為響應值,根據Box-Benhnken試驗設計原理採用三因素三水平的響應麵分析法建立迴歸模型,得到超聲波輔助提取葛渣異黃酮的最佳條件為乙醇濃度70%,料液比1︰17(g︰mL),提取溫度70℃,提取時間26 min,提取兩次,異黃酮提取率可達96.3%,與模型預測理論值差異不顯著(P>0.05)。
이용향응면분석법(RSM)대생산갈분후적갈사중이황동적초성파보조제취조건진행우화。재단인소시험기출상,선취료액비、제취온도화초성제취시간삼인소위자변량,이갈사이황동제취솔위향응치,근거Box-Benhnken시험설계원리채용삼인소삼수평적향응면분석법건립회귀모형,득도초성파보조제취갈사이황동적최가조건위을순농도70%,료액비1︰17(g︰mL),제취온도70℃,제취시간26 min,제취량차,이황동제취솔가체96.3%,여모형예측이론치차이불현저(P>0.05)。
@@@@The conditions of ultrasonic assisted extraction of isoflavones from pueraria root residue were optimized based on response surface mothodology (RSM).On the basis of single-factor test, the mathematical regression model was established on the dependent variable (extraction rate of isoflavones ) and independent variables (material-to-liquid ratio,extraction temperature and extraction time) by Box-Benhnken design and response surface methodology with three factors at three levels. The optimum extraction conditions were as follows:ethanol concentration 70%,material-to-liquid ratio 1︰17 (g︰mL), extraction temperature 70℃, extraction time 26 min, extracting for 2 times. Under these conditions, the extraction rate of isoflavones from pueraria root residue is up to 96.3%, which has no significant difference with the prediction value (P>0.05).