食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
7期
38-41
,共4页
麦冬%原花青素%Box-Behnken设计
麥鼕%原花青素%Box-Behnken設計
맥동%원화청소%Box-Behnken설계
Ophiopogon Japonicus%procyanidine%Box-Behnken design
在单因素实验基础上结合Box-Behnken中心组合实验设计对麦冬果皮中原花青素的提取工艺条件进行优化研究，确定了提取工艺的最佳条件为乙醇体积分数：40.0%，超声波功率：810.6 W，提取时间：14.7 min，料液比：1∶30 g/mL。在此条件下麦冬果皮中原花青素提取率理论值为4.93%，实测值为4.95%。
在單因素實驗基礎上結閤Box-Behnken中心組閤實驗設計對麥鼕果皮中原花青素的提取工藝條件進行優化研究，確定瞭提取工藝的最佳條件為乙醇體積分數：40.0%，超聲波功率：810.6 W，提取時間：14.7 min，料液比：1∶30 g/mL。在此條件下麥鼕果皮中原花青素提取率理論值為4.93%，實測值為4.95%。
재단인소실험기출상결합Box-Behnken중심조합실험설계대맥동과피중원화청소적제취공예조건진행우화연구，학정료제취공예적최가조건위을순체적분수：40.0%，초성파공솔：810.6 W，제취시간：14.7 min，료액비：1∶30 g/mL。재차조건하맥동과피중원화청소제취솔이론치위4.93%，실측치위4.95%。
Based on the results of single-factor-at-a-time-technique ,a three-level Box-Behnkenfactorial design was employed to optimizethe extraction condition of Ophiopogon Japonicus procyanidine .Canonical analysis was applied to estimate that a maximal extraction rate of procyanidine 4.93%could be obtained .The extraction conditions,such as solid-liquid ratio ,extraction time, ultrasonic power and the concentration of ethanol was 1∶30 (g/mL),14.7 min,810.6 W and 40.0%respectively.These predicted values were also verified by validation experiments.
