| 响应面法优化花椒香气成分的HS-SPME萃取条件的研究 |
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| 引用本文： | 李倩,蒲彪.响应面法优化花椒香气成分的HS-SPME萃取条件的研究[J].食品工业科技,2012(2):334-337,341. |
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| 作者姓名： | 李倩 蒲彪 |
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| 作者单位： | 四川农业大学食品学院,四川雅安,625014 |
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| 摘 要： | 为了优化花椒香气成分HS-SPME萃取,在单因素实验的基础上,利用Box-Benhnken的中心组合实验设计原理,以提取物质的质(色)谱图总峰面积为考察指标,对萃取温度、萃取时间、原料用量进行3因素3水平响应面分析。结果表明,萃取温度对总峰面积有显著影响,萃取时间和原料用量对其影响不显著;萃取时间和原料用量的交互作用显著,其它交互作用均不显著;得到萃取花椒香气成分最佳的工艺条件为:萃取温度55.97℃,萃取时间30.73min,原料用量3.15g,在此条件下,香气成分总峰面积为2.21101×109。
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| 关 键 词： | 花椒 顶空固相微萃取 香气成分 响应面分析 中心组合设计 |
Optimization of component HS-SPME extraction from Zanthoxylum bumgeanum Maxim by response surface methodology |
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| LI Qian,PU Biao.Optimization of component HS-SPME extraction from Zanthoxylum bumgeanum Maxim by response surface methodology[J].Science and Technology of Food Industry,2012(2):334-337,341. |
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| Authors: | LI Qian PU Biao |
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| Affiliation: | 2,*(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China) |
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| Abstract: | For optimization of component extraction from Zanthoxylum bumgeanum Maxim,the extraction conditions were investigated by using single factor and response surface methodology based on Box-Benhnken central design principles,in which the total peak area of extract mass spectrum was used as response value.The results showed that significant effects were detected through extraction temperature,the interaction of the extraction time and sampling volume.The optimum conditions were as follows:extraction temperature 55.97℃,extraction time 30.73min and sampling volume 3.15g,under this condition,the total peak area was 2.21101×109. |
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| Keywords: | Zanthoxylum bumgeanum Maxim HS-SPME aroma component response surface methodology central composite design |
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