食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
8期
5-8
,共4页
杨红%操德群%朱江%谢顺岚%李建华*
楊紅%操德群%硃江%謝順嵐%李建華*
양홍%조덕군%주강%사순람%리건화*
红菜苔%多酚%响应曲面分析
紅菜苔%多酚%響應麯麵分析
홍채태%다분%향응곡면분석
Brassica.campestris L.var.purpurea Baileysh%polyphenols%response surface analysis
利用中心组合设计探讨提取的温度、时间、乙醇浓度和液固比这4个因素对红菜苔叶和茎皮中多酚得率的影响,构建具有良好预测性能的数学模型,通过响应曲面分析法确定红菜苔叶和茎皮中多酚最优提取工艺条件.试验结果表明,提取温度、乙醇浓度和液固比对红菜苔叶和茎皮中多酚得率有极显著的影响(P<0.01);二次方模型为本研究的最适模型;最优提取条件为:提取温度59.68℃,提取时间2.67 h,乙醇浓度64.60%,液固比53.57∶1(mL/g),最优提取量是1.5293 mg/g.
利用中心組閤設計探討提取的溫度、時間、乙醇濃度和液固比這4箇因素對紅菜苔葉和莖皮中多酚得率的影響,構建具有良好預測性能的數學模型,通過響應麯麵分析法確定紅菜苔葉和莖皮中多酚最優提取工藝條件.試驗結果錶明,提取溫度、乙醇濃度和液固比對紅菜苔葉和莖皮中多酚得率有極顯著的影響(P<0.01);二次方模型為本研究的最適模型;最優提取條件為:提取溫度59.68℃,提取時間2.67 h,乙醇濃度64.60%,液固比53.57∶1(mL/g),最優提取量是1.5293 mg/g.
이용중심조합설계탐토제취적온도、시간、을순농도화액고비저4개인소대홍채태협화경피중다분득솔적영향,구건구유량호예측성능적수학모형,통과향응곡면분석법학정홍채태협화경피중다분최우제취공예조건.시험결과표명,제취온도、을순농도화액고비대홍채태협화경피중다분득솔유겁현저적영향(P<0.01);이차방모형위본연구적최괄모형;최우제취조건위:제취온도59.68℃,제취시간2.67 h,을순농도64.60%,액고비53.57∶1(mL/g),최우제취량시1.5293 mg/g.
@@@@A central composite design was used to investigate the effects of four factors just as extraction temperature, extraction time, ethanol concentration and liquid-solid ration on the yield of polyphenols from Brassica campestris L. leaves and stem barks. A predictability mathematical model was constructed. The optimum conditions for the ethanol extraction of polyphenols were determined using response surface analysis (RSA). The results showed that extraction temperature, ethanol concentration and liquid-solid ration had significant influence on the yield of polyphenols from Brassica campestris L. leaves and stem barks. The quadratic mathematical model was the optimal model for this study. And the optimum extraction were as follow:extraction temperature was 59.68 ℃, extraction time was 2.67 hours, ethanol concentration was 64.60 %, liquid-solid ration was 53.57∶1(mL/g), and the optimal yield was 1.529 3 mg/g .
