| 响应面法优化燕麦多酚提取工艺 |
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| 引用本文： | 倪明龙,曾庆孝. 响应面法优化燕麦多酚提取工艺[J]. 食品工业科技, 2010, 0(4) |
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| 作者姓名： | 倪明龙 曾庆孝 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 以燕麦为实验材料,在单因素的基础上,以乙醇体积分数、温度、料液比、提取时间等因素为自变量,多酚得率为响应值,通过Box-Behnken实验设计的方法,研究各自变量及其交互作用对多酚得率的影响,采用响应面分析法,模拟得到二次多项式回归方程的预测模型,确定燕麦总多酚的最佳提取工艺参数为:乙醇体积分数60%,温度39℃,液料比14∶1,提取时间59min。验证实验结果显示,此条件下燕麦粗多酚提取得率为4.59%。
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| 关 键 词： | 燕麦 多酚 提取工艺 响应面分析 |
Study on the extraction technology of oat polyphenol by response surface methodology |
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| NI Ming-long,ZENG Qing-xiao. Study on the extraction technology of oat polyphenol by response surface methodology[J]. Science and Technology of Food Industry, 2010, 0(4) |
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| Authors: | NI Ming-long ZENG Qing-xiao |
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| Affiliation: | NI Ming-long,ZENG Qing-xiao(College of Light Industry , Food Science,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | The factors of alcohol concentration, temperature, material liquid ratio, extraction time, which influence the extraction yield in the technology for extracting total polyphenol from oat flour,were studied through a single factor experiment and response surface methodology.The optimized extraction conditions were obtained:alcohol volume fraction 60%,temperature 39℃,material liquid ratio 14:1 and extraction time 59min.By verification experiment,the yield of total polyphenol could reach 4.59%. |
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| Keywords: | oat total polyphenol extraction technology response surface |
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