| 响应面法优化红小豆中总酚的提取 |
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| 引用本文： | 马萍,郭希娟,李思荻.响应面法优化红小豆中总酚的提取[J].黑龙江八一农垦大学学报,2011,23(5):64-68,75. |
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| 作者姓名： | 马萍 郭希娟 李思荻 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319 |
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| 摘 要： | 以红小豆为原料,采用有机溶剂浸提法,对煮制后的红小豆中抗氧化物质进行提取。以总酚含量为指标,通过单因素和Box-Behnken试验得到了最佳煮制参数为：煮制时间为9 min,液料比为20∶1,压力为0.075 MPa,在此条件下进行提取,得到煮制红小豆中总酚含量为0.732 8 mg.g-1。
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| 关 键 词： | 红小豆 提取工艺 总酚 响应面法 优化 |
Optimization of extraction technique of total phenol from red bean via Response Surface Methodology |
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| Ma Ping,Guo Xijuan,Li Sidi.Optimization of extraction technique of total phenol from red bean via Response Surface Methodology[J].Journal of Heilongjiang August First Land Reclamation University,2011,23(5):64-68,75. |
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| Authors: | Ma Ping Guo Xijuan Li Sidi |
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| Institution: | Ma Ping,Guo Xijuan,Li Sidi (College of Foodstuff,Heilongjiang Bayi Agricultural University,Daqing 163319) |
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| Abstract: | In order to obtain optimum conditions for extracting total polyphenols from red bean,on the basis of single factor test of cooking time、liquid-solid ratio and pressure,the design of experiment was made by Design-Expert 7.0 software and optimization of various factors and their interaction effect were analyzed by response surface method.We got optimal conditions for the extraction of total polyphenols：optimal cooking time was 9 min、liquid-solid ratio was 20∶1、pressure was 0.075 MPa.Maximum extraction field of total polyphenols reached 0.732 8 mg·g-1 in this study. |
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| Keywords: | red bean extraction process total polyphenols response surface methodology optimization |
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