粮油食品科技
糧油食品科技
량유식품과기
Science and Technology of Cereals, Oils and Foods
2015年
6期
57-61
,共5页
玫瑰茄%花色苷%微波
玫瑰茄%花色苷%微波
매괴가%화색감%미파
roselle%anthocyanin%microwave
采用响应面法优化微波提取玫瑰茄花色苷工艺，在单因素实验基础上，以微波功率、料液比、提取时间为自变量，设计三因素三水平响应面实验，以花色苷含量为响应值进行响应面优化。结果表明，影响花色苷提取效果的3个因素其影响大小依次为料液比＞微波功率＞提取时间，最佳工艺条件为微波功率164 W，料液比1∶25，提取时间12 min，利用此工艺参数得到的花色苷含量为537．873 mg／100 g。
採用響應麵法優化微波提取玫瑰茄花色苷工藝，在單因素實驗基礎上，以微波功率、料液比、提取時間為自變量，設計三因素三水平響應麵實驗，以花色苷含量為響應值進行響應麵優化。結果錶明，影響花色苷提取效果的3箇因素其影響大小依次為料液比＞微波功率＞提取時間，最佳工藝條件為微波功率164 W，料液比1∶25，提取時間12 min，利用此工藝參數得到的花色苷含量為537．873 mg／100 g。
채용향응면법우화미파제취매괴가화색감공예，재단인소실험기출상，이미파공솔、료액비、제취시간위자변량，설계삼인소삼수평향응면실험，이화색감함량위향응치진행향응면우화。결과표명，영향화색감제취효과적3개인소기영향대소의차위료액비＞미파공솔＞제취시간，최가공예조건위미파공솔164 W，료액비1∶25，제취시간12 min，이용차공예삼수득도적화색감함량위537．873 mg／100 g。
The microwave extraction of anthocyanins from roselle was optimized.Based on single factor tests,taking microwave power,ratio of material to liquid and extraction time as independent variable,the response surface experiment,which includes 3 factors and 3 levels,was designed with the content of an-thocyanins as response value.The result showed that the effects of three factors on extraction of anthocya-nins were ratio of material to liquid >microwave power >extraction time.The optimum processing condi-tions were microwave power 164 W,ratio of material to liquid 1∶25,and extraction time 12 min.The an-thocyanins content could reach 537.873 mg/100 g material.
