| 响应面优化超声-微波协同提取紫米原花青素工艺 |
| |
| 引用本文： | 程海涛, 申献双. 响应面优化超声-微波协同提取紫米原花青素工艺[J]. 食品工业科技, 2018, 39(7): 186-191. DOI: 10.13386/j.issn1002-0306.2018.07.034 |
| |
| 作者姓名： | 程海涛 申献双 |
| |
| 作者单位： | 1. 衡水学院化工学院, 河北衡水 053000;2. 衡水学院美术学院, 河北衡水 053000 |
| |
| 基金项目： | 2017年度衡水市社会科学(重点)研究课题(2017055)2017年度衡水市社会科学(重点)研究课题(2017060)。衡水学院2016年度院级课题(2016L003)衡水市科技计划项目(2016011007Z)河北省高等学校人文社会科学研究项目(SQ172022)衡水学院教育教学改革与研究项目(jg2016050)衡水学院教育教学改革与研究项目(jg2016073) |
| |
| 摘 要： | 为提高紫米原花青素的得率,本文采用超声波-微波协同提取紫米中原花青素,以单因素实验为基础,根据中心组合(Box-Behnken)实验设计,采用四因素三水平对主要影响因素进行优化,得到超声波-微波协同提取紫米中原花青素最佳工艺条件为乙醇体积分数50%,液料比22 mL/g,超声功率400 W,超声时间33 min,微波功率350 W,微波时间3.3 min,紫米中原花青素得率7.09%±0.01%。
|
| 关 键 词： | 超声波 微波 原花青素 紫米 响应面 |
| 收稿时间： | 2017-07-26 |
Optimization of ultrasound-microwave assisted extraction of proanthocyanidin from brown rice by response surface methodology |
| |
| CHENG Hai-tao, SHEN Xian-shuang. Optimization of ultrasound-microwave assisted extraction of proanthocyanidin from brown rice by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(7): 186-191. DOI: 10.13386/j.issn1002-0306.2018.07.034 |
| |
| Authors: | CHENG Hai-tao SHEN Xian-shuang |
| |
| Affiliation: | 1. Department of Applicative Chemistry, Hengshui University, Hengshui 053000, China;2. Department of Art, Hengshui University, Hengshui 053000, China |
| |
| Abstract: | In order to improve the yield of brown rice, ultrasonic wave and microwave were used to strengthen extraction of proanthocyanidin from brown rice.On the basis of single factor tests,the method of the central composite experimental design (BOX-Behnken) was used to optimal of ultrasound-assisted extraction of proanthocyanidins form brown rice by four factors and three levels.The results indicated that the extractive conditions were optimized as follows:ethanol volume fraction 50%; ratioof liquor to solvent,22 (mL/g); ultrasonic power 400W; ultrasonication time 33 min; microwave power,350 W; subsequent microwave treatment 3.3 min; and.The extraction yield was 7.09%±0.01%. |
| |
| Keywords: | ultrasonic wave microwave proanthocyanidin brown rice response surface methodology |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
