摘要
利用超声波提取枳实总酚酸,并对提取参数进行优化。以乙醇浓度、液料比和提取温度为考察因素,总酚酸的提取率为考察指标,采用Box-Behnken统计学方法考察指标和3个考察因素之间的数学关系,绘制效应面图,确定较优提取参数并进行验证试验。结果确定的最佳超声提取工艺为56%乙醇、液料比28∶1、温度30℃、提取次数2次。
Using uhrasonie wave to extract total phenolic acids in fructus aurantii immaturus, and optimizing the extraction parameters. Ethanol concentration, the ratio of solvent to material and extraction temperature are investigated factors.The extraction rate of the total phenolic acid was the index. Using Box-Behnken statistical method studies the mathematical relationship between the index and 3 factors, mapping the response surface, determing the optimal extraction parameters and validating testing. The optimal ultrasonic extraction process was as follows： the ethanol concentration was 56 % ,the ratio of solvent to material was 28 ： 1, the temperature was 30 ℃, and extraction times were 2.
出处
《食品研究与开发》
CAS
北大核心
2013年第3期24-27,共4页
Food Research and Development
基金
四川省教育厅自然科学重点项目(NO.09ZA033)
关键词
枳实
总酚酸
星点设计-效应面法
超声波
Fructus aurantii immaturus
total phenolic acids
design-response surface methodology
ultrasonic wave
