| 响应面优化超声波辅助提取发芽糙米黄酮工艺 |
| |
| 引用本文： | 刘振春,张利宽,于畅,冯建国. 响应面优化超声波辅助提取发芽糙米黄酮工艺[J]. 食品科学, 2012, 33(8): 80-84. DOI: 10.7506/spkx1002-6630-201208017 |
| |
| 作者姓名： | 刘振春 张利宽 于畅 冯建国 |
| |
| 作者单位： | 吉林农业大学食品科学与工程学院 |
| |
| 基金项目： | 吉林省科技厅重点项目(2010026) |
| |
| 摘 要： | 以体积分数50%的乙醇溶液为提取溶剂，采用超声技术从发芽糙米中提取黄酮类化合物。采用Box-Behnken响应面设计法建立影响因素的二次回归模型。通过响应面分析得到超声波辅助提取发芽糙米黄酮的最佳提取条件为超声时间11.7min、浸提温度45.8℃、浸提时间30.5min、液料比18.9:1(mL/g)，发芽糙米黄酮的提取量可达(0.743±0.011)mg/g(n＝5)，达到理论值0.754mg/g的98.5%。该回归模型模拟度良好，可以作为发芽糙米黄酮提取量测定的理论依据。
|
| 关 键 词： | 响应面 超声波 发芽糙米 黄酮 |
Optimization of Ultrasound-Assisted Extraction of Flavonoids from Germinated Brown Rice Using Response Surface Methodology |
| |
| LIU Zhen-chun,ZHANG Li-kuan,YU Chang,FENG Jian-guo. Optimization of Ultrasound-Assisted Extraction of Flavonoids from Germinated Brown Rice Using Response Surface Methodology[J]. Food Science, 2012, 33(8): 80-84. DOI: 10.7506/spkx1002-6630-201208017 |
| |
| Authors: | LIU Zhen-chun ZHANG Li-kuan YU Chang FENG Jian-guo |
| |
| Affiliation: | (College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China) |
| |
| Abstract: | Total flavonoids were extracted from geminated brown rice by ultrasound-assisted extraction method using 50% ethanol as extraction solvent.Response surface methodology was employed to optimize the extraction conditions based on extraction rate.A quadratic regression model describing the effects of four process conditions on the extraction rate of total flavonoids was developed using a Box-Behnken experimental design.The response surface analysis showed that the optimal extraction conditions were extraction for 30.5 min at 45.8 ℃ and a material/liquid ratio of 18.9:1(mL/g) after 11.7 min of ultrasound treatment.Under these conditions,the average extraction rate of total flavonoids was(0.743 ± 0.011) mg/g(n = 5),accounting for 98.5% of the predicted value,0.754 mg/g.The developed regression model showed excellent goodness of fit. |
| |
| Keywords: | germinated brown rice flavonoids ultrasound response surface methodology(RSM) |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
