小麦胚芽VE的微波萃取工艺和神经网络模型的研究

本文研究了微波萃取小麦胚芽中维生素E的方法。考察了溶剂浓度，微波萃取时间，液固比，预浸取时间对萃取率的影响。与常规萃取方法相比，当小麦胚芽5g，液固比6：1(V／W)，微波功率468W时，微波萃取时间2min，乙醇浓度50％时，维生素E的萃取率可达到16．65mg／100g，其效率远大于常规萃取方法。因此微波萃取小麦胚芽中维生素E具有时间短，效率高的特点。本文还运用取得的实验数据建立了小麦胚芽中VE微波萃取的BP神经网络模型。并验证了模型的正确性。

Study on Microwave-assisted Extraction of Vitamin E from Wheat Germ and Neural Network Model

A microwave-assisted extraction (MAE) method was presented for the extraction of vitamin E from wheat germ. Various experimental conditions, such as solvent concentration, MAE time, liquid/solid ratio, pre-leaching time before MAE were investigated to optimize the extraction. The yield of extracted compounds obtained by microwave irradiation was com- pared with that obtained by the traditional extraction. It showed that when the conditions were: wheat germ 5g, liquid/solid 6: 1(V/W), MAE power 468W, MAE time 2min and ethanol concentration 50%. The extraction rate was 16.65mg/100g higher than conventional methods. From the points of extraction time and the extraction rate, MAE was more effective than the conventional extraction methods studied. It showed that MAE of vitamin E from wheat germ was a promising measure for further utilization of agricultural products. The neutral network model was completed about microwave-assisted extraction of vitamin E from wheat germ and really doing fine.