| 响应面法优化郫县豆瓣中有机酸的提取工艺及HPLC定量分析 |
| |
| 引用本文： | 于筱雨,方佳兴,向琴,车振明,刘平,林洪斌.响应面法优化郫县豆瓣中有机酸的提取工艺及HPLC定量分析[J].食品科学,2019,40(4):286-291. |
| |
| 作者姓名： | 于筱雨 方佳兴 向琴 车振明 刘平 林洪斌 |
| |
| 作者单位： | （1.西华大学食品与生物工程学院，四川?成都 610039；2.四川大学轻纺与食品学院，四川?成都 610065） |
| |
| 基金项目： | 成都市产业集群协同创新项目（2016XT0000031NC）；成都市科技惠民应用示范项目（2015HM0200066SF） |
| |
| 摘 要： | 以有机酸提取量为指标，在单因素试验基础上，采用中心组合设计响应面试验优化有机酸提取工艺，得到郫县豆瓣有机酸最佳提取工艺参数为乙醇体积分数72%、料液比1∶21（g/mL）、超声时间37?min。并通过高效液相色谱对6?种不同品牌的郫县豆瓣中有机酸进行定性定量分析，其中柠檬酸含量最高，6?种样品中柠檬酸含量在4.0～6.5?mg/g之间，其次为苹果酸和乳酸，分别为2.1～3.6?mg/g及1.7～2.4?mg/g。
|
| 关 键 词： | 响应面试验 高效液相色谱 有机酸 郫县豆瓣 |
Extraction Optimization by Response Surface Methodology and HPLC Analysis of Organic Acids from Pixian Broad Bean Paste |
| |
| YU Xiaoyu,FANG Jiaxing,XIANG Qin,CHE Zhenming,LIU Ping,LIN Hongbin.Extraction Optimization by Response Surface Methodology and HPLC Analysis of Organic Acids from Pixian Broad Bean Paste[J].Food Science,2019,40(4):286-291. |
| |
| Authors: | YU Xiaoyu FANG Jiaxing XIANG Qin CHE Zhenming LIU Ping LIN Hongbin |
| |
| Affiliation: | (1. College of Food and Bio-engineering, Xihua University, Chengdu 610039, China;2. College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China) |
| |
| Abstract: | The extraction of organic acid from Pixian broad bean paste was optimized by one-factor-at-a-time method and response surface methodology based on central composite design. The optimum extraction conditions were obtained as follows: ethanol concentration 72%, solid-to-solvent ratio 1:21 (g/mL), and ultrasound irradiation for 37 min. The organic acids in six different samples were qualitatively and quantitatively analyzed by high performance liquid chromatography (HPLC). Citric acid was found to be the most abundant organic acid in Pixian broad bean paste, in the range of 4.0–6.5 mg/g, followed by malic acid (2.1–3.6 mg/g) and lactic acid (1.7–2.4 mg/g). |
| |
| Keywords: | response surface methodology high performance liquid chromatography organic acid Pixian broad bean paste |
| 本文献已被 CNKI 维普 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 |
