| 响应面法优化超声波辅助提取大蒜素工艺 |
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| 引用本文： | 何丽,谷云,刘桂珍,王清章,严守雷,李洁. 响应面法优化超声波辅助提取大蒜素工艺[J]. 食品科学, 2013, 34(6): 98-101. DOI: 10.7506/spkx1002-6630-201306021 |
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| 作者姓名： | 何丽 谷云 刘桂珍 王清章 严守雷 李洁 |
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| 作者单位： | 华中农业大学食品科学技术学院， 湖北 武汉 430070 |
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| 基金项目： | 湖北省研究与开发计划项目(2010BBB071) |
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| 摘 要： | 采用低强度超声波辅助提取大蒜素，对超声波功率、超声温度和超声时间对大蒜蒜素得率的影响进行研究。通过单因素及响应面试验确定了超声波提取大蒜素的最佳工艺条件。结果表明，在料液比1:7(g/mL)、超声功率48W、超声温度35℃、超声时间32min的条件下进行提取，提取液中蒜素得率的预测值为2.893mg/g，验证值为2.897mg/g，相对空白提高了11.4%。
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| 关 键 词： | 大蒜素 超声波提取 响应面法 优化 |
| 收稿时间： | 2011-11-06 |
Optimization of Ultrasound-Assisted Extraction of Allicin Using Response Surface Methodology |
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| HE Li,GU Yun,LIU Gui-zhen,WANG Qing-zhang,YAN Shou-lei,LI Jie. Optimization of Ultrasound-Assisted Extraction of Allicin Using Response Surface Methodology[J]. Food Science, 2013, 34(6): 98-101. DOI: 10.7506/spkx1002-6630-201306021 |
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| Authors: | HE Li GU Yun LIU Gui-zhen WANG Qing-zhang YAN Shou-lei LI Jie |
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| Affiliation: | College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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| Abstract: | The allicin extraction by low intensity ultrasound method was explored in this article. The effects of ultrasonic spower, ultrasonic temperature and ultrasonic duration on extraction rate of allicin were investigated using single factor and response surface tests. The results showed that the optimal extraction conditions were material/liquid ratio of 1:7 (g/mL), ultrasonic power of 48 W, ultrasonic temperature of 35 ℃ and ultrasonic duration of 32 min. Under these conditions, theactual maximum yield of allicin was 2.897 mg/g, which was close to the predicted value of 2.893 mg/g. |
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| Keywords: | allicin ultrasonic extraction response surface methodology optimization |
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