| 响应面分析法优化藠头素提取工艺 |
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| 引用本文： | 陈艳丽,王宏勋,侯温甫.响应面分析法优化藠头素提取工艺[J].食品科学,2011,32(16):132-135. |
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| 作者姓名： | 陈艳丽 王宏勋 侯温甫 |
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| 作者单位： | 武汉工业学院食品科学与工程学院 |
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| 基金项目： | 湖北省自然科学基金重点项目(2009CDA094) |
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| 摘 要： | 在单因素试验基础上，选取提取温度、提取时间和酶添加量为影响因素，用响应面分析法优化以盐渍藠头加工废弃物为原料提取藠头素的工艺。结果表明：优化提取条件为提取温度37℃、提取时间3h、酶添加量0.8%，提取液中蒜素提取量预测值为0.1763g/g，验证值为0.1761g/g。
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| 关 键 词： | 藠头素 提取工艺 响应面法 优化 |
Optimization of Extraction Process for Allicin from Bulbs of Allium chinense G. Don by Response Surface Methodology |
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| CHEN Yan-li,WANG Hong-xun,HOU Wen-fu.Optimization of Extraction Process for Allicin from Bulbs of Allium chinense G. Don by Response Surface Methodology[J].Food Science,2011,32(16):132-135. |
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| Authors: | CHEN Yan-li WANG Hong-xun HOU Wen-fu |
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| Affiliation: | (College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China) |
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| Abstract: | Pectinase was used for enzymatic extraction of allicin from wastes from the processing of pickled Allium chinense G. Don bulbs. On the basis of one-factor-at-a-time experiments, response surface methodology was employed to optimize the conditions for enzymatic extraction of allicin. The optimal extraction conditions were extraction temperature of 37 ℃, extraction time of 3 h and enzyme amount of 0.8%. Under the optimal extraction conditions, the yield of allicin was up to 0.1763 g/g, which was close to the predicted value of 0.1761 g/g. |
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| Keywords: | allicin extraction process response surface methodology optimization |
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