层次分析法多指标评价优选柠檬真空干燥工艺

目的]优选柠檬真空干燥最佳工艺。方法]以新鲜柠檬为原料,采用单因素试验和正交试验,以总黄酮、总酚、维生素C及柠檬香精油为指标,采用层次分析法考察真空干燥温度、真空度和柠檬片厚度对真空干燥工艺的影响,优选柠檬有效成分的真空干燥工艺。结果]柠檬真空干燥最优工艺条件为温度70℃、真空压0.06 MPa、切片厚度4 mm。按该工艺条件进行3组平行试验,结果显示各指标含量分别为香精油(5.40±0.20)μg/g,维生素C为(598.90±12.60)μg/g,总黄酮为(11.46±0.17)mg/g,总酚为(19.07±0.11)mg/g,与理论值相符。结论]优选的干燥工艺条件下加工的柠檬片产品外观更佳,且其营养价值更高。

Multi-index Evaluation of Ultrasonic Extraction Techniques Optimization of Lemon by Analytic Hierarchy Process

Objective]The aim was to optimize the vacuum drying condition for lemon.Method]Fresh lemon was used as raw material and single factor orthogonal experiment was employed.AHP(Analytical Hierarchy Process)method was used to investigate the effects of drying process(vacuum drying temperature,vacuum degree and slice thickness)on the multiple indexes of flavonoids,total phenol,vitamin C and lemon essential oil.Result]The optimum extraction process conditions was temperature of 70 ℃,vacuum pressure of 0.06 MPa,and slice thickness of 4 mm.Parallel experiments showed that the index of content was as followed:lemon essential oil(5.40 ±0.20)μg/g,vitamin C(598.90 ± 12.60)μg/g; total flavonoids(11.46 ±0.17)mg/g; total phenol(19.07 ±0.11)mg/g,which were corresponded to the theoretical value. Conclusion]The optimization of drying process was stable and feasible.