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响应面法优化玛咖酰胺提取工艺的研究
引用本文:郑悦,陆艺,惠爱玲,吴泽宇,都标,张化伟,张文成.响应面法优化玛咖酰胺提取工艺的研究[J].包装与食品机械,2018(1):5-10,15.
作者姓名:郑悦  陆艺  惠爱玲  吴泽宇  都标  张化伟  张文成
作者单位:合肥工业大学食品科学与工程学院,合肥,230009 安徽阳光药业有限公司,安徽亳州,236700
基金项目:安徽省科技重大专项项目
摘    要:以玛咖粉为原料,经酶预处理后,优化玛咖酰胺的提取工艺。通过单因素试验选取提取温度、提取时间、乙醇浓度3个因素,采用Box-Behnken响应面优化玛咖酰胺的提取工艺,建立二次多项式回归模型。结果表明,3个因素对总玛咖酰胺提取率的影响大小次序为:提取温度提取时间乙醇浓度;总玛咖酰胺的最佳提取条件为:提取温度71℃、提取时间2.7h、乙醇浓度95%。在此最佳工艺条件下,玛咖酰胺的提取率为80.87%,回归模型的预测值和实测值相对误差为0.11%。

关 键 词:玛咖  玛咖酰胺  提取  响应面法  maca  macamides  extraction  response  surface  methodology

Optimized Extraction of Macamides from Maca by Response Surface Methodology ZHENG Yue1,LU Yi1,HUI Ai-ling1,WU Ze-yu1,DU Biao2,ZHANG Hua-wei2,ZHANG Wen-cheng1
ZHENG Yue,LU Yi,HUI Ai-ling,WU Ze-yu,DU Biao,ZHANG Hua-wei,ZHANG Wen-cheng.Optimized Extraction of Macamides from Maca by Response Surface Methodology ZHENG Yue1,LU Yi1,HUI Ai-ling1,WU Ze-yu1,DU Biao2,ZHANG Hua-wei2,ZHANG Wen-cheng1[J].Packaging and Food Machinery,2018(1):5-10,15.
Authors:ZHENG Yue  LU Yi  HUI Ai-ling  WU Ze-yu  DU Biao  ZHANG Hua-wei  ZHANG Wen-cheng
Abstract:The optimum extraction condition of total macamides from maca powder by enzymatic pre-treatment. Three factors such as extraction temperature,extraction time,ethanol concentration were selected based on single factor experiment. The extraction process of alkaloids was optimized by Box-Behnken response surface methodology and developed a quadratic polynomial regression model to optimize the extraction conditions. The order of influence of the factors was:extraction temperature > extraction time >ethanol concentration. The optimum extraction parameters ware selected as follows:extraction temperature was 71℃,extraction time was 2.7h,ethanol concentration was 95%. It was validated that the extraction rate of total macamides was 80.87% in this condition,and the relative error between the predicted value and the measured value of the regression model was 0.11%.
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