| 萌发糙米中多酚物质超声提取工艺的优化 |
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| 引用本文： | 孙兆远,侯会绒. 萌发糙米中多酚物质超声提取工艺的优化[J]. 食品与发酵工业, 2011, 37(2) |
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| 作者姓名： | 孙兆远 侯会绒 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮安,223003 |
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| 基金项目： | 淮安市2008年度科技支撑计划(工业)项目 |
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| 摘 要： | 以萌发糙米为原料提取多酚类化合物,探讨超声作用时间、乙醇浓度、料液比等因素对总酚得率的影响。应用Box-Behnken中心组合实验和响应面分析法,最终确定萌发糙米中多酚类物质提取适宜条件为超声作用时间11.08 min、乙醇体积分数80%、料液比(g∶mL)为1∶17.62,此条件下多酚提取得率为60.13μg/g。
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| 关 键 词： | 萌发糙米 多酚 超声提取 响应曲面 |
Optimization of Ultrasonic Extraction of Polyphenol in Pre-germinated Brown Rice by Response Surface Analysis |
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| Sun Zhao-yuan,Hou Hui-rong. Optimization of Ultrasonic Extraction of Polyphenol in Pre-germinated Brown Rice by Response Surface Analysis[J]. Food and Fermentation Industries, 2011, 37(2) |
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| Authors: | Sun Zhao-yuan Hou Hui-rong |
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| Abstract: | Studies were made on extracting polyphenol from pre-germinated brown rice.The effects of ultrasonic extraction time,ethanol concentration and proportion of material and solution on yield were discussed.Box-Behnken center-united experiment design and response surface methodology were used to optimize the extraction technology of polyphenol of pre-germinated brown rice.The optimal conditions of extraction were concluded as follows: ultrasonic extraction time 11.08min,ethanol concentration 80%,proportion of material and solution 1∶ 17.62.the actual detection value of polyphenol extraction rate was 60.13 μg/g,that is almost equal to the predictable value. |
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| Keywords: | pre-germinated brown rice polyphenol ultrasonic extraction response surface analysis |
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