CAJ | 학술논문

根据响应面分析法中的Box-Behnken试验设计原理选取试验因素与水平，对食醋中苯甲酸的提取率有影响的料液比、提取次数和提取时间3个因素进行优化。利用Design-Expert 软件分析确定最佳提取工艺。试验结果表明，得到食醋苯甲酸的最佳提取工艺为料液比1∶2．78（g／mL），提取次数2．63，提取时间3．69 min；在此条件下食醋苯甲酸的提取率可达到17μg／mL。
근거향응면분석법중적Box-Behnken시험설계원리선취시험인소여수평，대식작중분갑산적제취솔유영향적료액비、제취차수화제취시간3개인소진행우화。이용Design-Expert 연건분석학정최가제취공예。시험결과표명，득도식작분갑산적최가제취공예위료액비1∶2．78（g／mL），제취차수2．63，제취시간3．69 min；재차조건하식작분갑산적제취솔가체도17μg／mL。
According to the response surface analysis of Box-Behnken experimental design principle to select the test factors and levels and to optimize the extraction technology of benzoic acid in vinegar. The extraction rate factors are the ratio of material to liquid,precipitating agent concentration and centrifugal time.The Design-Expert software is used to determine the optimal extraction process.The results show that the best extraction process is as follows:the ratio of solid to liquid is 1 ∶2.78 g/mL,extraction times is 2.63,treatment time is 3.69 min.The extraction rate of benzoic acid in vinegar reaches 17μg/mL under the optimum extraction conditions.